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
In a large nonstick pan heat olive oil and sauté onions, peppers, garlic, and spices. Sauté for 3 minutes, or until vegetables are tender.
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.
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.
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.