Friday, June 3, 2011

Hot-and-Spicy Pinto Bean Cakes

(Altered from a Weight Watchers recipe; 6 servings)

*Be sure to use high-quality fresh salsa, which you should be able to find in the dairy case of your supermarket. You can also prepare the cakes with chickpeas. *

15 oz pinto beans
1/3 cup(s) fat-free Greek yogurt
4 clove(s) garlic clove(s), peeled
1 tsp ground cumin
1/2 tsp table salt
3/4 tsp green chili hot sauce
6 Tbsp self-rising white cornmeal
1 1/2 cup(s) salsa

1. In a food processor, puree the beans, yogurt, garlic, cumin, salt, hot sauce, and 2 tablespoons of the cornmeal; scrape into a bowl. Refrigerate, covered, until chilled, about 30 minutes.
2. Form the mixture into 6 (3-inch) round cakes, about 1/2-inch thick. Put the remaining 1/4 cup cornmeal on a plate, and coat the cakes on both sides with the cornmeal.
3. Spray a large nonstick skillet with olive-oil nonstick spray and set over medium heat. Add the cakes and cook until browned on the bottom, 5–6 minutes. Spray the tops of the cakes, turn them over, and cook until brown on the other side, about 5 minutes longer. Spoon the salsa onto each of 6 plates, then top with a bean cake.

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