• 2 Ratings

Tired of sweet and yearning for heat? These Tex-Mex patties, topped with sour cream and chopped chile peppers are a familiar retreat from the sweets.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook onion, sweet pepper, chili pepper, and garlic in butter or margarine in a saucepan over medium heat until tender. Transfer to a mixing bowl. Stir in beans, egg, egg yolk, cilantro, cumin, pepper, and hot pepper sauce. Stir in 1/2 cup of the crumbs to form a mixture that holds together.

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  • Shape into sixteen 1/2-inch-thick patties; coat with remaining crumbs.

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  • Heat cooking oil in a skillet over medium-high heat. Cook cakes in hot oil for 4 minutes per side or until golden and heated through. Add additional oil, if necessary, during cooking. Drain cakes on paper towels.

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  • To serve, arrange cakes on a platter. Top each cake with a dollop of sour cream and some chopped peppers, if desired. Makes 16 servings.

Tips

To keep the first cakes warm while the others cook, or to reheat the cakes just before serving, place the cakes on a baking sheet in a 300 degree F oven.

Nutrition Facts

91 calories; total fat 4g; saturated fat 2g; cholesterol 31mg; sodium 149mg; carbohydrates 10g; fiber 2g; protein 3g; vitamin aRE; vitamin c 1mg; calcium 30mg; iron 1mg.

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0