Wednesday, November 18, 2009

Black Bean Cakes

As our kitchens become more crowded our postings are become fewer and fewer! But, here my latest freezer-friendly recipe that I adapted for my meal exchange group:

1 can (15 oz) black beans, rinsed and drained.
1 egg, beaten
1 cup shredded carrot
1/2 cup dry bread crumbs
1/4 cxup shredded Mexican cheese blend
2 TBSP chili powder
1/4 tsp. salt
1/4 tsp baking powder
1/4 tspt ground cumin
2 TBSP olive oil

In a small bowl, mash beans. Add the egg, carrots, bread crumbs, cheese, chili powder, salt, baking powder, and cumin. Mix well. Shape into six patties; brush both sides with oil. Place on a baking sheet.

Broil 3-4 in. from the heat for 3-4 minutes on each side. Serve with fresh salsa. Yum!