Thursday, April 15, 2010

Mexican Black Bean Chicken Cakes

Last night I fixed these Mexican Chicken Cakes, which turned out so yummy! I love ground chicken patties, and was looking for a healthy version. Black beans are so good for you, so why not add them in. These is so simple if you own a food processor. And if you don't.... pick up some ground chicken or turkey at the market.

Mexican Black Bean Chicken Cakes


*2 skinless, boneless chicken breasts (approximately 1 pound), cut into chunks

*1/4 cup sauteed onions and celery

*1 small can of black beans, drained

*1/4 c. Salsa

*Taco seasoning

*1/2 tsp. garlic

*2 large egg whites

1/2 c. breadcrumbs

2 teaspoons vegetable oil or olive oil


**Place chicken pieces in food processor; pulse just until ground. Be carefully not to process too long.

**In a medium-size bowl, combine ground chicken, onion/celery, beans, salsa, taco seasoning, garlic, egg whites, and breadcrumbs; mix well (mixture will be wet).

**Divide mixture into either 8 small patties, approximately 1/2-inch-thick each.

**In a large nonstick frying pan over medium heat, add vegetable or olive oil and heat. Add chicken patties; cook 6 to 8 minutes on each side or until a meat thermometer registers an internal temperature of 165 degrees F. Remove from heat.

NOTE - the beans will want to escape, but press them in as best you can.

I serve these with Spanish Rice, Corn, Salsa, and garnished with Cilantro and a dollop of LowFat Sour Cream. Great warm weather dish for sitting out on the patio with a nice glass of wine or a Corona.


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