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Ingredients
- 1 can black beans, rinsed and mashed
- 2/3 c thawed frozen corn
- 2 egg whites
- 1 TB ground cumin
- 1/2 tsp chipolte chili powder
- 1/4 tsp. salt
- 6 TBS yeloow cornmeal
- 4 TBS chopped cilantro
- 4 tsp. oil
- 1/2 cup sour cream
- 2 tsp. lime zest
- 2 tsp. lime juice
Details
Preparation
Step 1
Mix first 6 ingredients along with
2 TBS cormeal, 2 TBs cilantro in bowl.
Divide into 8 balls.Place remaining 4 TBS cornmeal on a plate. Roll the ball in the cornmeal to coat. Press each ball into a 1/2 " patty.
Heat oil in large nonstick skillet. Add 4 cakes to skillet and cook til crisp on outside and heated through the center, about 4 minutes on each side. Remove to plate, cover with foil, make the remaining cakes.
Meanwhile, combine, sour ream, zest and juice with remaining 2 TBS cilantro inh a small bowl.
Serve the cakes with dollops of cilantro cream.
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