Place 2 cups of the beans and the eggs in food processor. Cover; process 20 seconds or until smooth. Add remaining beans, bell pepper, onions, cilantro and garlic. Cover; pulse 4 or 5 times or until coarsely chopped. Spoon into large bowl. Stir in breadcrumbs and all seasonings. Divide mixture into eight portions and form each into a 3.5” patty on cookie sheet. Cover; refrigerate at least 1 hour, or up to 4 hours.
When ready to serve, spread 1 tablespoon of the oil over bottom of 12-inch nonstick skillet. Heat over medium heat. Cook each cake about 3 minutes per side or until golden brown and thoroughly heated (160°F). Remove to platter to keep warm. Repeat with remaining oil and cakes until all are cooked. Top each with salsa, sour cream and avocado.
Tip: To keep the patties warm, heat oven to 250°F. Place cooked cakes on a cookie sheet and place in oven until all are cooked.
If mixture is a little sticky, dampen your hands to form the cakes.
Serving Size: about 6.5oz each
Nutritional Information Per Serving:
Calories 290, Total Fat 11g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 95mg, Sodium 910mg, Carb 36g, Fiber 10g, Total Sugar 3g, Added Sugar 0g, Protein 12g, Vitamin D 0%, Calcium 8%, Iron 20%, Potassium 10%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.