Home Site Map HPHA Intranet Contact Us Privacy Policy
You are Here : Home    News & Events    Around The Alliance!    What's For Dinner Wednesday
<October 2019>
Blood Donor Clinic - St. Marys
4 p.m. to 8 p.m. / Pyramid Rec Centre
Blood Donor Clinic - Goderich
5 p.m. to 8 p.m. / Knights of Columbus Hall
Smoking, including e-cigarettes, is not allowed in any area of the hospital, including the grounds and parking lots.
Around The Alliance!
Physician Recruitment in Stratford
Patient Partner Profile: Joani
HPHA Implementing Temporary Laboratory Adjustments
Pharmacy Sterile Compounding
A Look at Canada's New Food Guide
It's All in the Data
Access to Primary Care
Celebrating 10 Years of the Community Stroke Rehabilitation Team!
MyChart Now Available at HPHA!
Volunteers: Lifting Communities!
Huron Perth and Area Ready to Take the Lead in the Province’s Vision for Improving Health Care
Physiotherapy Myths Debunked!
smallTALK Hits a Significant Milestone!
Clinton Public Hospital Second Floor Set to Reopen
Laboratory Adjustments at Clinton Public Hospital & Seaforth Community Hospital
Supporting Our Patients Through Art
Charting A Course to Success
Q & A With A Quality Assurance Lead
HPHA Recognizes Excellence at its Annual General Meeting
Putting a Face on Organ and Tissue Donation in Our Communities
Q & A with Purchasing/Inventory Support
Q & A with an Emergency Department RPN
Getting to Know our Rehabilitation Assistants
Patient Partner Profile: Laurie
October Blood Donor Clinics
The Role of Occupational Therapy in Stroke Rehabilitation
HPHA's Facebook Protocol
HPHA's LinkedIn Page
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
Find a Family Doctor or Nurse Practitioner
Website Feedback
2019 Pediatric Day Conference Presentations
What's For Dinner Wednesday
What's For Dinner? Black Bean Patties with Cilantro & Lime

These black bean patties are delicious on a whole-grain bun, over a salad or simply on a plate with sliced onions.


  • 1 tbsp olive oil
  • 1 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup red pepper, chopped
  • 1 jalapeno pepper, minced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 can black beans with liquid (16 oz)
  • 1 1/2 cup bread crumbs (unseasoned)
  • 1/2 cup cornmeal, yellow or white
  • 1 tbsp lime juice
  • 3/4 tsp salt
  • 1/4 cup chedder or Jack cheese (reduced-fat)
  • 2 tbsp cilantro, minced
  1. In a large nonstick pan heat olive oil and sauté onions, peppers, garlic, and spices. Sauté for 3 minutes, or until vegetables are tender.

  2. Add black beans with liquid and sauté with vegetables for 1 minute. Remove from heat. Add breadcrumbs, cornmeal, lime juice, and salt. Remove 1 cup of bean mixture and purée in a blender or food processor until a coarse purée is formed. Fold the purée back into the bean mixture. Add the cheddar cheese and cilantro, combine well. Mixture should resemble a coarse paste and be stiff enough to hold up in a scoop or spoon.

  3. With an ice cream scoop or spoon, form 3-4 ounce portions. Sprinkle a plate with cornmeal and place scooped black bean portions on plate. Lightly dust black bean mixture with cornmeal and press down gently, forming a patty.

  4. Preheat oven to 375°F. Spray a large nonstick pan with vegetable oil. Brown patty cakes for 2 minutes on each side. If pan is ovenproof, transfer to oven and bake for 15 minutes or until heated through. Or transfer patty cakes to a cookie sheet pan and bake.