Black Bean Cakes

Makes 6 cakes

4     green onions, thinly sliced
2     garlic cloves, finely chopped
½   medium red or yellow bell pepper,
      finely diced
2    teaspoons extra-virgin olive oil, divided
¼   teaspoon kosher salt
1   can (15-ounce) black beans,
     well drained
1   teaspoon chopped fresh cilantro
¼  teaspoon freshly ground black pepper
¼  teaspoon ground cumin
1   teaspoon fresh lime juice

Nutritional information per cake:
Calories 268 (8% from fat) • carb. 41g • pro. 17g fat 3g • sat. fat 0g • chol. 0mg • sod. 818mg
calc. 74mg • fiber 16g

Griddler® Compact position: Flat
Plate side: Griddle

1. Insert plates on griddle side. Preheat the
Griddler® Compact to High.
2. Toss the green onions, garlic, pepper, 1 teaspoon
of the oil and salt together in a mixing bowl.
3. Once the griddle has preheated, evenly distribute
the vegetables between the griddle plates. Cook
until vegetables are slightly soft and browned,
about 5 minutes.
4. While vegetables are cooking, pulse 1 cup of the
beans in a food processor so that they are
roughly puréed.
5. Once vegetables are done, return them to the
mixing bowl with both the whole and puréed
beans and mix well with the cilantro, remaining
spices and lime juice. Use a 1/4-cup measure to
scoop the bean mixture into six even portions,
then shape each into a patty. Carefully wipe the
griddle with paper towels and then wipe them
again with the remaining olive oil.
6. Place bean cakes evenly spaced on the griddle
plates and cook 5 to 6 minutes, flipping halfway
through cooking.
Note: We recommend serving with sour cream, salsa
and guacamole.