Refried Bean Cakes


Picture of Refried Bean Cakes

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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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Picture of Refried Bean Cakes

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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