Refried Bean Cakes
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Total time
38minCook time
18minPrep time
20minIngredients
- 15 ounces refried black beans
- 2 tbsp cornmeal
- ½ cup whole wheat bread crumbs
- ¼ tsp cumin (optional)
- 1 tsp chili powder (optional)
- 1 tsp lime zest (optional)
Instructions
Preheat oven to 350 F. Grease a cookie sheet or line with parchment paper and set aside. Mix all ingredients together in a large bowl using clean hands. Add extra cornmeal of whole wheat flour if the mixture is very sticky. Wash and completely dry hands. Lightly flour hands and pick off wall-nut sized balls of the mixture. Roll into a ball in your hands and place ball on cookie sheet. Use your palm to flatten into a patty. Repeat, yielding 16-18 cakes. Bake for 15 minutes, or until firm.
Nutrition
Servings per batch: 16
- Calories: 33
- Fat: 0.70g
- Carbohydrate: 5g
- Dietary Fiber: 1.40g
- Sugars: NA
- Protein: 1.60g
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Total time
38minCook time
18minPrep time
20minIngredients
15 ounces refried black beans
2 tbsp cornmeal
½ cup whole wheat bread crumbs
¼ tsp cumin (optional)
1 tsp chili powder (optional)
1 tsp lime zest (optional)
Instructions
Preheat oven to 350 F. Grease a cookie sheet or line with parchment paper and set aside. Mix all ingredients together in a large bowl using clean hands. Add extra cornmeal of whole wheat flour if the mixture is very sticky. Wash and completely dry hands. Lightly flour hands and pick off wall-nut sized balls of the mixture. Roll into a ball in your hands and place ball on cookie sheet. Use your palm to flatten into a patty. Repeat, yielding 16-18 cakes. Bake for 15 minutes, or until firm.
Nutrition
Servings per batch: 16
- Calories: 33
- Fat: 0.70g
- Carbohydrate: 5g
- Dietary Fiber: 1.40g
- Sugars: NA
- Protein: 1.60g
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