Category: Vegetarian Dishes

Serves: 4

Ingredients

Cakes:

• 3 Tbsp canola oil, divided
• 5 large eggs, divided
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 cup panko, divided
• 1/4 cup finely chopped green onions
• 2 Tbsp chopped fresh cilantro
• 3/4 tsp ground cumin
• 1/4 tsp kosher salt
• 1/4 tsp ground red pepper
• 1 garlic clove, minced

Salad:

• 1 1/2 Tbsp olive oil
• 1 1/2 tsp fresh lime juice
• 1/2 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 6 cups mixed baby lettuce

Directions

1. Place 1 tablespoon canola oil, 1 egg, and beans in a food processor. Pulse 20 times or until mixture becomes coarsely chopped paste. Combine bean mixture, 5 tablespoons panko, onions, and next 5 ingredients in a dish.
2. Place 3 tablespoons panko in a dish. Divide bean mixture into 4 equal portions. Shape each into a 3/4-inch thick patty; dredge in panko. Heat non-stick skillet over medium-high heat. Add 4 teaspoons canola oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan clean. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Over and cook 4 minutes. Remove from heat.
3. To prepare salad, combine olive oil and next 4 ingredients in a bowl, stirring with a whisk. Add lettuce; toss gently to coat. Arrange 1 1/2 cups salad, 1 black bean patty, and 1 egg on each of 4 plates. Serve immediately.

Nutrition Facts

Calories 322, Fat 22.6g, Protein 13.8g, Carbohydrates 18.7g, Fiber 5.1g, Cholesterol 264mg, Iron 3.4mg, Sodium 602mg