Black Bean Risotto Cakes
These yummy bean and risotto cakes are served with a fragrant, citrusy sauce for a super side dish recipe.
Ingredients
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Risotto Cakes:
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3 cups warm risotto from Corn and Shrimp Risotto recipe in database
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1 can (15-1/2 ounces) black beans, drained and rinsed
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1/2 cup shredded taco cheese blend
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2 scallions, chopped
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2 tablespoons chopped cilantro
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1/4 teaspoon ground cumin
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1/8 teaspoon cayenne
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1 large egg, lightly beaten
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Yogurt-Cilantro Sauce:
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1 container (6 ounces) low-fat plain yogurt
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1 tablespoon chopped fresh cilantro
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1 teaspoon grated fresh lime zest
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1 tablespoon fresh-squeezed lime juice
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1/8 teaspoon salt
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1/8 teaspoon black pepper
Directions
1.
Risotto Cakes: Blend warm risotto, beans, cheese, scallions, cilantro, cumin and cayenne in a large bowl. Fold in egg; cover and refrigerate overnight.
2.
Heat oven to 450 degree F. Prepare a large nonstick baking sheet, or a baking sheet lined with nonstick foil. Scoop out mixture, using a slightly heaping 1/3-cupful. Gently shape into circle on prepared sheet. Repeat for a total of 12 cakes. Bake at 450 degree F for 25 minutes, until crisp. Serve with Yogurt-Cilantro sauce and salad.
3.
Yogurt-Cilantro Sauce: Blend yogurt, cilantro, lime zest and juice, salt and pepper in a small bowl. Refrigerate for at least 1 hour before serving.
Nutrition information
Calories 337, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 55 mg, Sodium 882 mg, Carbohydrate 62 g, Fiber 7 g, Protein 12 g.
Percent Daily Values are based on a 2,000 calorie diet
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