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5

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Total Reviews: 6

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  • on January 16, 2013

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    These are my favorite black bean cakes yet. They held up well, did not fall apart, cooked evenly and cleanly, and are dense and flavorful. I did use vegetable oil for the cooking because I did not know I barely had any olive oil left until I was standing in front of the stove with the bowl. Also, I did not try to form the patties until I scooped the mix into the pan to cook. I kind of scooped it up, plopped it in, and then flattened it out after it was already cooking. It made perfectly round, beautifully consistent cakes. I topped with a TBSP of sour cream.
    I put them in MFP and the recipe came out to approx 192 calories each. This will definately go in my daily rotation.

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  • on October 06, 2012

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    It was delicious and yummy the whole family enjoyed them with burger buns and salad

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  • on September 19, 2012

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    Loved them - My husband said "I'm going to want to eat these again".

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  • on May 08, 2012

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    This is great!! I am not a vegetarian and I so enjoyed this recipe!!!

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  • on April 18, 2012

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    I very tasty i LOVE them! thank u very much i do once a week now coz is a lift mood recipe. thaks

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  • on May 27, 2011

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    super yummy!!! very delicate.. I used brown rice flour instead of white.

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