This is not a cake like the usual cakes I post, but I don’t want to exclude the delicious savory items I make. I love to cook too but often forget to take pictures to make posts after! But anyways, Laura and I tried this one out for dinner this week and we both LOVED these so I had to make a point to photograph them. They were super simple, full of great ingredients – hope you enjoy them!
4 cups cooked black beans, rinsed and drained if canned
1/2 cup panko bread crumbs
1 tbsp olive oil, plus oil for greasing pan
1 medium onion, diced finely
2 garlic cloves, minced
1 celery rib, sliced thin
1 tsp ground cumin
1/4 tsp salt
Liberal seasoning of freshly ground pepper
Place 3 cups of the black beans in a large bowl. Process the remaining cup of beans with the eggs until smooth. Stir this mixture into the whole beans along with the bread crumbs.
Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and celery and saute until very tender and beginning to brown. Sprinkle on the cumin and cook 1 more minute.
Scrape the vegetables into the bean mixture and add the salt and pepper. Stir to mix well.
Preheat oven to 375 degrees. Lightly oil a baking sheet.
Using a 1/3 cup measuring cup, scoop up 12 portions of the bean mixture and place on the baking sheet. Flatten out with the scoop or your hand.
Bake 10 minutes, flip and bake 10 more minutes.
**Serve with a mango/peach salsa for maximum deliciousness.
Number of Servings: 6 (2 cakes per serving)
Total Fat: 2.4g
Saturated Fat: .7g
Polyunsaturated Fat: .6g
Total Carbohydrate: 33.3g
Dietary Fiber: 10.6g
Vitamin A: 2.3%
Vitamin B-12: 2.7%
Vitamin B-6: 7.3%
Vitamin C: 3.3%
Vitamin D: 3.3%