Black Bean Cakes

Servings = 4 | Serving size =2 cakes

This recipe can be multiplied by 2.

I would make separate batches to multiply this healthy recipe. These don’t keep well after cooking. The batter doesn’t keep well.

Mix together the minced onion, bread crumbs, egg, egg white, milk, celery, cilantro and 1 cup of the black beans. Use a fork, mashing and blending until smooth.

Fold in the 1/2 cup whole black beans and chill for at least an hour.

Pat together into 8 cakes each one about 3 inches in diameter and one inch thick.

Preheat oven to 350°F.

Arrange the black bean cakes on a non-stick cookie sheet and place in the oven for 10 minutes. Turn the cakes over and switch the oven to broil. Broil for 4 minutes.

Nutrition Facts

Serving size: 2 cakes | Servings 4

Calories 155 | Calories from Fat 18

Amount Per Serving (% Daily Value)

Total Fat 2g (3%) | Saturated Fat 1g (3%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 53 mg (18 %) | Sodium 133 mg (6 %)

Total Carbohydrates 24g (8%) | Sugars 1g

Dietary Fiber 6g (25%) | Protein 10g

Vitamin A 3% | Vitamin C 1 % | Calcium 5% | Iron 12%

Vitamin K 4 mcg  | Potassium  317 mg | Magnesium  54 mg