I love this recipe. Honestly, these things taste like a sinful treat. Perfect for lunch or a light dinner. The cornmeal makes them a little toasty on the outside... yum. Note: they do fall apart a bit when you form them into patties. I suggest two spatulas to flip and transfer them.
Cuban Black Bean Patties with Pineapple Rice
Source: Cooking Light
1 (3.5 oz) bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup fresh pineapple
2 tablespoons chopped fresh cilantro (I omitted)
1/4 teaspoon salt
2 cups rinsed, drained canned black beans (1 15-oz can), divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2-oz) shredded monterey jack cheese with jalapeno peppers
1/4 cup chopped red onion
1/4 cup cornmeal
1/4 cup reduced-fat sour cream
To prepare rice, cook rice according to package, omitting salt and fat. Drain; place rice in large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; saute 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl cover and keep warm. Wipe pan clean.
To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processorl process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture, stir until combines. Divide bean mixture in 4 equal portions, shaping each into a 1/2-inch thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 platesl top each serving with 1 patty and 1 tablespoon sour cream.
WW Points: 6
Nutritional Info: Calories 294; Fat 8.7g; Protein 10.2g; Cholesterol 28mg; Sodium 532mg; Fiber 3.5g; Carbs 45g