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  1. Recipe

Black Bean Cakes With Mango Salsa

4 servings

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD; recipe by Robyn Webb

This dish is bright, delicious, and versatile. You can serve the cakes as big-mouth burger patties or bite-size appetizers.

About the Recipe

462 Calories · 18.9 g Protein · 20.2 g Fiber
Lunch · Dinner


Makes 4 Servings

  • hot or mild salsa (1/2 cup)
  • ground cumin (2 tsp.)
  • 15-ounce cans black beans, drained (2)
  • bread crumbs (1 1/2 cups)
  • finely chopped scallions (1/4 cup + 2 tbsp.)
  • kosher salt (to taste)
  • black pepper (to taste)
  • vegetable oil cooking spray ()
  • ripe mangoes, peeled and cubed (2)
  • finely chopped red onion (1/4 cup)
  • finely chopped red bell pepper (1/4 cup)
  • finely chopped fresh cilantro (2 tbsp.)
  • fresh lime juice (2 tbsp.)
  • sugar or agave nectar (2 tsp.)
  • cayenne pepper (Pinch)


  1. Preheat the oven to 200 F.

  2. Combine the salsa, cumin, and black beans in a food processor and pulse until smooth. Add 1 cup breadcrumbs, 1/4 cup scallions, salt, and black pepper.

  3. Divide the mixture into small patties, roughly 1/8 cup each. Dredge the patties in the remaining 1/2 cup 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 tablespoons scallions, cilantro, lime juice, 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 oven until all cakes are prepared. Serve the cakes with the salsa.

Nutrition Facts

Per serving (1/4 of recipe)

Calories: 462
Fat: 3.7 g
     Saturated Fat: 0.7 g
     Calories From Fat: 6.9%
Cholesterol: 0 mg
Protein: 18.9 g
Carbohydrate: 91.7 g
Sugar: 20.7 g
Fiber: 20.2 g
Sodium: 1,200 mg
Calcium: 213 mg
Iron: 6.5 mg
Vitamin C: 47.9 mg
Beta-Carotene: 759 mcg
Vitamin E: 1.9 mg

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