Easy Recipe Finder
Recipe Feeder
3 cups black beans, cooked, drained
1 tbsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. salt
1/3 cup cilantro, chopped
1 oz. olive oil
1/2 cup plain yogurt
1 tbsp. milk
cayenne pepper, to taste
Place beans in blender or food processor; process until smooth. Add cumin, chili powder and salt; process. Add cilantro; process lightly. Roll mixture into balls, allowing 3 balls per portion. Place balls between sheets of wax paper; press to form 1/8-in. thick rounds. Place olive oil in non-stick skillet; heat until hot. Fry bean cakes for 2 to 3 minutes per side. Reserve warm. Combine remaining ingredients; refrigerate until chilled.
1 tbsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. salt
1/3 cup cilantro, chopped
1 oz. olive oil
1/2 cup plain yogurt
1 tbsp. milk
cayenne pepper, to taste
Place beans in blender or food processor; process until smooth. Add cumin, chili powder and salt; process. Add cilantro; process lightly. Roll mixture into balls, allowing 3 balls per portion. Place balls between sheets of wax paper; press to form 1/8-in. thick rounds. Place olive oil in non-stick skillet; heat until hot. Fry bean cakes for 2 to 3 minutes per side. Reserve warm. Combine remaining ingredients; refrigerate until chilled.
