Friday, July 30, 2010

Black Bean Zucchini Pancakes

I know that these may not sound or look like something that you would want to make but I love these - they are great for lunch or a light dinner. And they are from Shape magazine so you can feel good about eating them.

Black Bean Zucchini Pancakes
Prep time: 7 min. Cook time: 8 min.
Serves 4

15 oz canned black beans (rinsed and drained)
2 eggs (use only egg whites if you want to be healthier)
1 tsp chopped roasted garlic
1 tsp ground cumin
1 zucchini, shredded (1 1/2 cups)
1/3 cup bread crumbs
olive oil for cooking
1/2 cup salsa
2 1/2 Tbsp sour cream

In a medium bowl mash beans, egg, garlic and cumin to a coarse texture. Stir in zucchini and bread crumbs. Heat olive oil in a large skillet over medium high heat. Using half of the mixture drop 4 mounds into the pan and flatten to about 3 1/2 inch rounds. Cook for 4 minutes turning after about 2 minutes. Serve with salsa and sour cream.

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