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| Yield: |
| 4 |
| Ingredients: |
| MANGO SALSA |
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2 cup
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mango, peeled & diced |
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1/2 cup
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red bell pepper, chopped |
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1/4 cup
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red onion, finely chopped |
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1
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serrano pepper, seeded & minced |
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40 ml
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fresh cilantro, coarsely chopped |
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2 tsp
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fresh ginger root, minced |
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20 ml
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lime juice |
| BLACK BEAN CAKES |
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2
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15 oz. cans black beans, rinsed & drained |
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1/4 cup
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fresh cilantro, chopped |
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1/4 cup
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red onion, finely chopped |
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1
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egg white (or substitute), slightly beaten |
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1 tsp
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ground cumin |
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1 tsp
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garlic, minced |
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1/2 tsp
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ground allspice |
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1/8 tsp
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cayenne pepper |
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1/3 cup
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whole wheat bread crumbs |
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nonstick cooking spray |
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20 ml
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olive oil |
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| Method: |
Combine all mango salsa ingredients (first 7 ingredients) in a bowl and set aside.
For the black bean cakes, place beans in a large bowl and coarsely mash until they stick together. Add cilantro, onion, egg white, cumin, garlic, allspice, and cayenne pepper. Mix until well blended.
Divide bean mixture into 8 equal parts. Shape into 1/2" thick patties. Coat patties with bread crumbs. Spray both sides of patties with nonstick cooking spray.
Heat oil in a skillet over medium-high heat. Add bean cakes and fry until golden brown on both sides, turning once, about 8 minutes total.
Serve warm with Mango Salsa. Garnish with cilantro and lime wedges, if desired.
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