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Black-Bean and Zucchini Pancakes




Source of Recipe


SHAPE Magazine


List of Ingredients




15 ounces canned black beans, rinsed and drained
2 egg whites
1 teaspoon chopped roasted garlic (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


Recipe



In a medium bowl, mash beans, egg whites, garlic and cumin to a coarse texture (there should be a mixture of mashed and nearly whole beans). Stir in 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 pan and flatten 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.