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    You are in: Home / Recipes / Panfried Black Bean Coriander Cakes Recipe
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    Panfried Black Bean Coriander Cakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    40 mins

    5 mins

    Chef Regina V. Smith's Note:

    Serve these tasty little cakes with you favourite salsa. Makes four large patties to serve as a main course. Make smaller patties to serve as an appetizer course.

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    1. 1
      In a small, heavy skillet cook onion, bell pepper and garlic in the butter over moderately low heat, stirring until softened. In a bowl, mash one third of the bean with a fork and stir in remaining bean, onion mixture, bread crumbs, egg coriander, salt and pepper to taste.
    2. 2
      Form mixture into four - 4 inch patties. (Mixture will be wet and soft.) Gently dredge the patties in cornmeal and transfer to a large plate line with plastic wrap.
    3. 3
      In a heavy skillet heat 1/4 inch of oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.
    4. 4
      Serve the bean cakes with salsa.

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    Nutritional Facts for Panfried Black Bean Coriander Cakes

    Serving Size: 1 (150 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 468.5
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 4.8 g
    Cholesterol 108.2 mg
    Sodium 682.5 mg
    Total Carbohydrate 73.1 g
    Dietary Fiber 19.8 g
    Sugars 1.6 g
    Protein 23.4 g

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