Black-Bean & Zucchini Pancakes
Serves: 4
Prep Time: 7 minutes
Cook Time: 8 minutes
Nutrition Score per serving:
140 calories, 9 g carbs (51%), 4 g fat (24%), 7 g fiber, 1 g saturated fat
Prep Time: 7 minutes
Cook Time: 8 minutes
Nutrition Score per serving:
140 calories, 9 g carbs (51%), 4 g fat (24%), 7 g fiber, 1 g saturated fat
Here's a healthy way to start the day.
Ingredients
| 15 | ounces canned black beans, rinsed and drained |
| 2 | egg whites |
| 1 | tsp roasted garlic, chopped (jarred) |
| 1 | tsp ground cumin |
| 1 | zucchini, shredded (1 1/3 cups) |
| 1/3 | cup plain, dried whole-grain bread crumbs |
| 2 | tsp olive oil, divided |
| 1/2 | cup chipotle (or your favorite salsa) |
| 2 1/2 | tbsp reduced-fat sour cream |
Directions
In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs.
Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.
