Mini Black Bean Cakes with Green Onion Cream Avocado Salsa

[Guest guest]

Mini Black Bean Cakes with Green Onion

Cream and Avocado Salsa

 

Seasoned black beans kick up the Southwestern flavor; the sour

cream topping tempers the heat.

 

 

Cakes:

1/2 cup bottled salsa

2 teaspoons ground cumin

2 (19-ounce) cans seasoned black beans (such as La

Costeña), rinsed and drained

1 cup dry breadcrumbs, divided

1/4 cup thinly sliced green onions

1/2 teaspoon salt

Cooking spray

 

Toppings:

1/2 cup reduced-fat sour cream

1/4 cup thinly sliced green onions

1/4 cup diced peeled avocado

1/4 cup diced plum tomato

1 teaspoon fresh lime juice

 

Preheat oven to 375°.

To

prepare cakes, combine first 3 ingredients in a food processor; process until smooth.

Stir in 1/2 cup breadcrumbs, 1/4 cup green onions, and salt.

Divide

mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Place

1/2 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs. Place

patties on a baking sheet coated with cooking spray. Bake at 375° for 14

minutes, turning after 7 minutes.

To

prepare toppings, combine sour cream and 1/4 cup green onions in a small bowl.

Combine avocado, tomato, and juice in a small bowl. Top each patty with 1 teaspoon

green onion cream and 1 teaspoon avocado salsa.

 

Yield: 12 servings (serving size: 2 cakes)

 

CALORIES 99(25% from fat); FAT 2.8g (sat 1g,mono

0.5g,poly 0.2g); PROTEIN 3.8g; CHOLESTEROL 5mg; CALCIUM 61mg; SODIUM 421mg;

FIBER 0.7g; IRON 1.6mg; CARBOHYDRATE 16.3g

Cooking Light, DECEMBER 2002