Black-Bean & Zucchini Pancakes - cooking recipe

Ingredients

15 ounces canned black beans, rinsed and drained
2 egg whites
1 teaspoon roasted garlic, chopped (jarred)
1 teaspoon ground cumin
1 zucchini, shredded (1 1/3 cups)
1/3 cup whole wheat breadcrumbs, plain, dried whole-grain
2 teaspoons olive oil, divided
1/2 cup salsa
2 1/2 tablespoons reduced-fat sour cream

Preparation

In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs.
Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.