Black Bean Cakes With Mango Salsa

About the Recipe

Ingredients

Makes 4 Servings

1/2 c (120 mL) hot or mild salsa
2 tsp (10 mL) ground cumin
2 15-oz cans (720 g) black beans, drained
1 1/2 c (162 g) bread crumbs
1/4 c + 2 tbsp (25 g) finely chopped scallions
Iodized salt
to taste black pepper
vegetable oil cooking spray
2 ripe mangoes, peeled and cubed
1/4 red onion
1/4 red bell pepper
2 tbsp (30 mL) finely chopped fresh cilantro
1 lime
2 tsp (10 mL) sugar or agave nectar
1/8 tsp (0.6 mL) cayenne pepper

Directions

1. Preheat the oven to 200 F (93 C).

   
   
   

2. Combine the salsa, cumin, and black beans in a food processor and pulse until smooth. Add 1 c (108 g) breadcrumbs, 1/4 c (25 g) scallions, salt to taste, and black pepper to taste.

   
   
   

3. Divide the mixture into small patties, roughly 1/8 c (30 mL) each. Dredge the patties in the remaining 1/2 c (54 g) breadcrumbs. Set the patties on a tray and refrigerate for 30 minutes.

   
   
   

4. While the bean cakes chill, combine the mangoes, onion, red bell pepper, 2 tbsp (28 g) scallions, cilantro, juice of 1 lime, sugar or agave nectar, and cayenne pepper, and refrigerate until serving time. 

   
   
   

5. Heat a nonstick large skillet over medium heat. Using cooking spray throughout the saute process, saute the cakes for about 3 minutes per side, watching carefully so the cakes don't burn.

   
   
   

6. Place the cakes on a baking sheet and place in the 200 F (93 C) oven until all cakes are prepared. Serve the cakes with the salsa.

   
   
   

Nutrition Facts