Recipes Black Bean Cakes with Salad and Eggs (Entree, Vegetarian)

Number of Servings
4
Ingredients
    • 3 tablespoons canola oil, divided
    • 5 large eggs, divided
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1/2 cup panko, divided
    • 1/4 cup finely chopped green onions
    • 2 tablespoons chopped fresh cilantro
    • 3/4 teaspoon ground cumin
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon ground red pepper
    • 1 garlic clove, minced

    Salad:

    • 1 1/2 tablespoons olive oil
    • 1 1/2 teaspoons fresh lime juice
    • 1/2 teaspoon Dijon mustard
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 6 cups mixed baby lettuce
Instructions

Mix 1 tbsp. canola oil, 1 egg, and beans until mixture  becomes a coarsely chopped paste. Combine bean mixture, 5 tablespoons panko, onions, and next 5 ingredients in a bowl.  Place 3 tbsp. panko in a dish. Divide bean mixture into 4 equal portions. Shape each into a 3/4-inch-thick patty; dredge in panko. Heat a nonstick skillet over medium-high heat. Add 4 teaspoons canola oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan clean. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Cover and cook 4 minutes. Remove from heat.

To prepare salad, combine olive oil and next 4 ingredients in a bowl, stirring with a whisk. Add lettuce; toss gently to coat. Arrange 1 1/2 cups salad, 1 black bean patty, and 1 egg on each of 4 plates. Serve immediately.

 

Nutrition Information

322 Calories, 22g Fat, 3g Saturated fat, 13g Protein, 18g Carbohydrate, 5g Fiber. 264mg Cholesterol, 3 mg Iron, 602mg Sodium

Tracker:  1 oz.-eq meat, ½ oz.-eq. grain, 1 ½ cup vegetables OR 2 oz.-eq meat, ½ oz. grain, 1 cup vegetables