Ingredients:

  • 1 can (15 oz / 425g) low-sodium black beans, rinsed and drained
  • 1/4 cup (60g) mashed sweet potato or pumpkin puree
  • 1 tsp (2g) garlic powder
  • 1 large (50g) egg, beaten
  • 1/4 cup (30g) fine breadcrumbs or oat flour
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15g) finely chopped fresh parsley or spinach

Instructions:

  1. Place the drained black beans in a large mixing bowl and crush them with a potato masher or sturdy fork until they form a thick, chunky paste.
  2. Stir in the mashed sweet potato or pumpkin puree and garlic powder until the mixture is uniform in color.
  3. Fold in the beaten egg, breadcrumbs or oat flour, and chopped parsley or spinach, stirring until the dough is tacky and holdable.
  4. Scoop approximately 2 tablespoons of the mixture and press it into a small disc about 1/2 inch thick; repeat until all mixture is used to form 12-15 mini cakes.
  5. Heat the olive oil in a non-stick skillet over medium heat.
  6. Carefully place the cakes in the pan, leaving space between them; cook for 3 to 4 minutes per side until they develop a golden crust and the internal temperature reaches 160°F (71°C).