Potato-Black Bean Cakes with Tropical Dressing Over Greens

By Hklbrries

Ingredients

• Potato Cakes:
• 1 tbsp olive oil
• 1/4 cup chopped onion
• 1 tbsp minced seeded serrano chile or jalapeno pepper
• 1 garlic clove, minced
• 1/3 cup 2% reduced-fat milk
• 1/2 tsp salt
• 1 (15 ounce) can black beans, drained
• 1 large egg white
• 2 cups shredded peeled baking potato
• Cooking spray
• Dressing:
• 1 cup pineapple juice
• 1/2 cup finely chopped onion
• 3 tbsp brown sugar
• 2 tbsp white rum or water
• 1 tbsp fresh lime juice
• 1 tbsp chopped pecans, toasted
• 2 veggie bacon slices, cooked and crumbled
• 6 cups gourmet salad greens

Details

Servings 6

Preparation

Step 1

To prepare potato cakes, heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup onion, chile, and garlic; saute 3 minutes. Combine onion mixture, milk, salt, beans, and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato.

Place skillet coated with cooking spray over medium-high heat until hot. Spoon 1 tbsp potato mixture per cake into pan, spreading each to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cake over; cook 2 minutes on other side. Repeat procedure with the remaining potato mixture. Keep cakes warm.

To prepare dressing, combine pineapple juice, finely chopped onion, brown sugar and white rum or water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in pecans and vegggie bacon.

Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens. Drizzle 1/4 cup warm dressing over each serving.