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<July 2020>
Blood Donor Clinic - St. Marys
4 p.m. to 8 p.m. / Pyramid Rec Centre
Blood Donor Clinic - Stratford
1 p.m. to 7 p.m. / Rotary Complex
Without skin, we'd be leaving a wet trail of salt water everywhere we went. Source: Trillium Gift of Life Network
Around The Alliance!
Access to Primary Care
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Supporting Our Patients Through Art
Charting A Course to Success
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Putting a Face on Organ and Tissue Donation in Our Communities
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Q & A with an Emergency Department RPN
Getting to Know our Rehabilitation Assistants
Patient Partner Profile: Laurie
The Role of Occupational Therapy in Stroke Rehabilitation
A Day in the Life of a Lactation Consultant!
New Transition Bed Program to Strengthen Mental Health Services in Huron & Perth
Clinton Public Hospital Emergency Department - Temporary Reduction in Hours of Operation
Diabetes: Protect Your Family!
Clinton Public Hospital Emergency Department - Temporary Reduction in Hours of Operation - Effective December 2
Q & A with a Business Intelligence Developer
New Digital X-ray Suite installed at Clinton Public Hospital
Volunteer Spotlight: Cheryl
HPHA Looking to the Next Generation
We're Recruiting Patient Partners!
Update on Reduced Hours at Clinton Public Hospital Emergency Department
Q & A With a Patient Registration Clerk
Huron Perth Public Health confirms first positive case of COVID-19
Change in Outpatient Lab Hours at Stratford General Hospital
First COVID-19 Death in Huron Perth
Our Emergency Departments Are Safe
Unique Partnership in the Promotion of Harm Reduction
Caregiver Support During the COVID-19 Pandemic
South West Hospitals Working Closely Together to Reintroduce Services
Huron & Perth Residents Reminded Appointments Needed for COVID-19 Testing
Services Gradually Resuming at HPHA
HPHA Updates Family & Caregiver Presence Guidelines
Providing Community Stroke Care During COVID-19
Service Resumption Update
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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.