Southwest Black Bean Cake
Southwest black bean cake on mixed greens with cilantro-lime crema
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Southwest Black Bean Cake
Southwest black bean cake on mixed greens with cilantro-lime crema
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| Servings |
| 8 |
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Ingredients
Black Bean Cakes
- 2tsp extra virgin olive oil
- 2cans low sodium black beans15oz each, drained
- 1/2cup yellow oniontrimmed, diced
- 1/2cup red pepperseeded, diced
- 3/4tsp garlic clovespeeled, minced
- 3Tbsp cilantro leaveschopped
- 2ea large eggswhisked or 3-4 ounces of egg liquid
- 1cup panko bread crumbs
- 1tsp dried oregano
- 3/4tsp kosher salt
- 1/2tsp ground cumin
- 1/2tsp black peppertable grind
- 1/4tsp ground cayenne pepper
- 4oz fresh lettuce mix
Cilantro-Lime Crema
- 5.5oz plain nonfat Greek yogurt
- 1/4cup lowfat buttermilk
- 1Tbsp cilantro leaveschopped
- 1 1/2tsp lime juice
- 1/4tsp kosher salt
Instructions
- For cilantro-lime crema, combine all ingredients. Whisk until well blended. Set aside or refrigerate until ready to serve.
- For black bean cakes, preheat flat-top griddle to 350 F. Coat with oil.
- In a food processor, puree half of the black beans. Process until smooth.
- In a mixing bowl, combine all ingredients. Mix until well blended.
- Portion bean mixture into 4 1/2 oz. patties.
- Cook patties 4 minutes. Turn patties over. Cook until internal temperature reaches 160 F, 4 to 5 minutes.
- Serve on top of mixed greens and alongside cilantro-lime crema for dipping.*
Recipe Notes
*For a full meal, serve with our Avocado & Corn Quinoa Salad
Recipe courtesy of Aramark Chef Kyle Niemiera
