Black Bean Cakes With Mango Salsa
4 servings
4 servings
This dish is bright, delicious, and versatile. You can serve the cakes as big-mouth burger patties or bite-size appetizers.
Makes 4 Servings
Preheat the oven to 200 F (93 C).
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.
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.
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.
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.
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.
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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