Potato-Black Bean Cakes with Tropical Dressing Over Greens
One serving contains 249 calories, 8g of protein, and 7g of fat. If $1.35 per serving falls in your budget, Potato-Black Bean Cakes with Tropical Dressing Over Greens might be an outstanding gluten free recipe to try. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. A mixture of garlic clove, egg white, onion, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
To prepare potato cakes, heat oil in a large nonstick skillet over medium-high heat.
Add 1/4 cup onion, chile, and garlic; saut 3 minutes.
Combine onion mixture, milk, salt, beans, and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato.
Place skillet coated with cooking spray over medium-high heat until hot. Spoon 1 tablespoon potato mixture per cake into pan, spreading each to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cake over; cook 2 minutes on other side. Repeat procedure with the remaining potato mixture. Keep cakes warm.
To prepare dressing, combine pineapple juice and next 4 ingredients (pineapple juice through lime juice) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in pecans and bacon.
Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens.
Drizzle 1/4 cup warm dressing over each serving.