Black Bean Cakes

A great source of fiber and iron, these scrumptious little black bean cakes are soft enough for little ones to chew.  Try them with or without the baby guacamole and sour cream.  They're great either way!


Black Bean Cakes
(Makes About 20 Patties)

1 15 Oz Can Black Beans, rinsed and drained
1 Ear of Corn, cut off the cob (or 1 cup frozen kernels, defrosted)
1/2 Cup Cheddar Cheese, shredded
1/4 Cup Cilantro, packed
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
2 Tbsp Bread Crumbs
1 Egg

1. Place all the ingredients in a food processor and puree.
2. Heat a large saute pan over low to medium heat.
3. Place 1 Tbsp of the bean mixture in the pan. Using the back of a spoon, spread the mixture into an even circle (the size and shape of a pancake).
4. Cook for 3 minutes.
5. Flip on the other side and cook another 3-4 minutes or until cooked through.
6. Cook remaining patties and move to a plate.
7. Cool and serve.


Baby Guacamole
(4 Baby Servings)

1 Avocado
1/2 Tsp Lemon Juice
1/4 of a Tomato, seeded and chopped
1 Tsp Cilantro, chopped

1. Cut the avocado in half. Use a chefs knife to pull the pit out.
2. Scoop the flesh out and place all the ingredients in a food processor and puree.
3. Serve.