Thursday, December 16, 2010

Spicy Bean Patties


1 (19-ounce) can black beans, rinsed, drained, and coarsely mashed
2/3 cup frozen corn, thawed
2 egg whites
1 tablespoon ground cumin
1/2 teaspoon chipotle chili powder 
1/4 teaspon of salt 
6 tablespoons yellow cornmeal
tablespoons of cilantro
4 tablespoons of safflower oil

 1. Combine the beans, corn, egg whites, cumin, chili powder, salt, 2 tablespoons of the cornmeal, and 2 tablespoons of the cilantro and mix well. Divide the mixture into 8 balls. Place the remaining 4 tablespoons of cornmeal on a plate. Roll the bean balls in the cornmeal to coat. Press each ball into a 1/2-inch-thick patty.

2. Heat the oil in a large nonstick skillet over medium heat. Add 4 of the cakes to the skillet and cook until crisp and golden on the outside and headed through in the center, about 4 minutes each side. Transfer to a plate and cover with foil to keep warm; repeat with the remaining patties. Serves 4 people. 


My friend Sarah let me borrow a couple of her Weight Watchers Cookbooks (thank you!) so my husband selected this as one of the recipes he'd like to try. It took me forever to get to cook because he liked the Salmon patties and the dilled tuna sandwich a lot. If you like beans, this dish is delicious and of course filling. Let's put it like this: if I can follow these directions, so can you. I also put a little salad together with whatever I had in the kitchen. This dish is a winner because of being a great source of protein and because we love black beans around here. 

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