Blackbean Corn and Spinach Cakes


Blackbean Corn and Spinach Cakes

baby after eating chocolateBy Brandy Garcia  ,     , , ,

May 8, 2015

Crispy, flaky, melt in your mouth blackbean patties, loaded with protein and iron.

  • Yields: 14 patties


1 15 oz can black beans, rinsed and drained

1 cup frozen kernels, defrosted

1/2 cup cheddar cheese, shredded

1/2 cup spinach, thoroughly washed

1/4 TSP minced garlic

1/4 cup chopped onion

2 TBS Bisquick™ Gluten Free mix

1 egg

1/2 tsp salt

spray cooking oil


1Place all the ingredients, except the oil, in a food processor and puree.

2Heat a large saute pan over low to medium heat and spray entire pan with a thin layer of oil.

3Place 1 Tbsp of the bean mixture in the pan. No need to spread, it should spread a little on its own.

4Cook for 3 minutes.

5Flip on the other side and cook another 3-4 minutes or until cooked through. Before flipping, spray some more oil.

6Repeat steps 2-5 for remaining patties.

7Cool and serve.

Top with avocado, sour cream, or butter


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