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Black-Bean and Zucchini Pancakes

Black-Bean and Zucchini Pancakes


  • 1 15 ounce can black beans, rinsed and drained
  • 2 egg whites
  • 1 teaspoon roasted garlic, chopped (jarred)
  • 1 teaspoon ground cumin
  • 1 zucchini, shredded (1 1/3 cups)
  • 1/3 cup plain, dried whole-grain bread crumbs
  • 2 teaspoons olive oil, divided
  • 1/2 cup chipotle (or your favorite salsa)
  • 2 1/2 tablespoons reduced-fat sour cream


  1. 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.
  2. 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.

Nutrition Information

Per serving: 201 kcal cal., 5 g fat (2 g sat. fat), 29 g carb., 8 g fiber, 3 g sugar, 12 g pro., 75 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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