Black Bean Cakes with Mixed Greens and Eggs
Healthy meal of black bean cake with mixed greens and a fried egg
CAKES
3 tablespoons canola oil, divided
5 large eggs, divided
1 15-oz can black beans, rinsed and drained
½ cup panko
¼ finely chopped green onions
2 tablespoons chopped fresh cilantro
¾ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon ground red pepper
1 garlic clove, minced
SALAD
1 ½ tablespoons olive oil
1 ½ teaspoons fresh lime juice
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 cups mixed baby lettuce
1.Place 1 Tablespoon canola oil, 1 egg, and beans in a food processor. Pulse 20 times or until mixture is a coarsely chopped paste. Combine bean mixture, 5 Tablespoons panko, onions and next 5 ingredients (through garlic) in a bowl.
2.Place 3 tablespoons panko in a dish. Divide bean mixture into 4 equal portions. Shape each into a ¾-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.
3.To prepare salad, combine olive oil and next 4 ingredients in a large bowl, stirring with a whisk. Add lettuce; toss gently to coat.
Arrange 1 ½ cups salad, 1 black bean patty and 1 egg on each of 4 plates. Serve Immediately.
Serves 4
Per Serving:
Caolries 322; Fat 22.6g (sat 3.4g, mono 12.7.g, poly 4.5g); Protein 13.8g; Carb 18.7g;
Fiber 5.1g; Chol 264 mg; Iron 3.4 mg; Sodium 602 mg; Calc 92 mg
