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Cabot White Cheddar & Black Bean Cakes




Source of Recipe


Unknown


Recipe Introduction


Makes about 30 appetizer cakes
Preparation time: 15 minutes
Cooking time: 20 Minutes



List of Ingredients





Nonstick cooking spray
2 (15.5-ounce) cans black beans, rinsed and drained
1 bottled roasted red pepper, chopped
2 large garlic cloves, minced
2 cups panko (Japanese-style) or other dried breadcrumbs, divided
2 ounces Cabot 50% Reduced Fat Jalapeno Cheddar, grated, plus more for top of cakes (about 1/2 cup)
1/2 cup finely chopped fresh cilantro
1 large egg, lightly beaten
1 1/2 teaspoons coarse salt, plus more for sprinkling
1 tablespoon ground cumin
Ground black pepper to taste


Recipe



1. Preheat oven to 400°F. Line baking sheet lined with parchment paper and coat with cooking spray; set aside.

2. In large bowl, mash half of beans to make coarse puree; stir in remaining beans, red pepper and garlic.

3. Place 1 1/2 cups breadcrumbs in shallow bowl and set aside. Add remaining 1/2 cup breadcrumbs to bean mixture, along with cheese, cilantro, egg, 1 1/2 teaspoons of salt and cumin.

4. Scoop heaping tablespoon of mixture into palm of your hand (mixture will be soft) and form into approximate 1-inch diameter patty (don't worry if not perfectly round).

5. Dip into breadcrumbs, turning to coat, and transfer to prepared baking sheet. Repeat with remaining bean mixture. Season tops lightly with salt and pepper.

6. Bake for 15 to 20 minutes, turning over halfway through baking time.

7. If desired, sprinkle with additional grated cheese, returning to oven briefly to melt cheese.

Nutrition Analysis
Calories 42, Total Fat 1g, Saturated Fat 0g, Cholesterol 9mg, Sodium 246mg, Carbohydrates 6g, Dietary Fiber 2g, Protein 3g, Calcium 30mg