Black Bean & Zucchini Pancakes

I have been making these black bean & zucchini pancakes for at least 15 years. The garlic and cumin make this pancake delicious. The beans, rolled oats and egg whites provide protein making these a filling meal. I top them with homemade salsa and tangy homemade plain yogurt. 2-3 black bean & zucchini pancakes are enough for a meal. The leftovers keep well in the fridge for 5 days.

These pancakes are a great quick meal that are packed with protein and flavour! Zucchini is an easy to grow vegetable, often overproducing. Typically I grate extra zucchini in ziploc baggies. I place 2 cups in each bag, remove as much air as possible and lay flat. They stack well and keep a long time. When it comes time to use the zucchini for a recipe, I thaw it in a mesh strainer so the liquid can drain off.

Ingredients

2 cups soaked and cooked black beans (or 1-15 ounce can drained & rinsed)

2 egg whites

1 tsp minced garlic (tasty with roasted garlic)

1 tsp ground cumin

1 small zucchini, shredded (approx 1 1/3 cups)

1/3 cup plain quick oats

2 tsp olive oil, divided

1/2 cup salsa

2 1/2 Tbsp sour cream or natural yogurt

Directions

In a medium bowl, mash the beans. Add egg whites, garlic and cumin. Mix well. Stir in zucchini and bread crumbs utnil a course texture.

Heat a large skillet over medium-high heat. Add 1 tsp olive oil. Using half the mixture, drop 4 equal mounds into the pan. Flatten out to about 3 1/2 inch rounds. Cook for 4-5 minutes. Turn, cook for another 4-5 minutes until slightly golden. Remove from pan and repeat with 2nd amount of oil and remaining amount of bean/zucchini mixture.

Serve with salsa and yogurt. Serve with a salad and you have a complete meal.