Makes 4 servings
Preparation time: 30 minutes
Cook time: 30 minutes
This dish is bright, delicious, and versatile. You can serve the cakes as bigmouth burger patties or bite-size appetizers.
For the bean cakes:
½ cup hot or mild salsa
2 teaspoons ground cumin
2 (15-ounce) cans black beans, drained
1½ cups bread crumbs
¼ cup finely chopped scallions
Kosher or sea salt to taste
Black pepper to taste
Vegetable oil cooking spray
For the Salsa:
2 ripe mangoes, peeled and cubed
¼ cup finely chopped red onion
¼ cup finely chopped red bell pepper
2 tablespoons finely chopped scallions
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons sugar or agave nectar
Pinch of cayenne pepper
1. Preheat the oven to 200°F. Combine the salsa, cumin, and black beans in a food processor and pulse until smooth. Add 1 cup bread crumbs, scallions, salt, and black pepper.
2. Divide the mixture into small patties, roughly 1⁄8 cup each. Dredge the patties in the remaining ½ cup bread crumbs. Set the patties on a tray and refrigerate for 30 minutes.
3. While the bean cakes chill, combine all salsa ingredients and refrigerate until serving time.
4. Heat a nonstick large skillet over medium heat. Using cooking spray throughout the sauté process, sauté 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 oven until all cakes are prepared. Serve the cakes with the salsa.
From The Get Healthy, Go Vegan Cookbook
by Neal Barnard, M.D. and Robyn Webb published by Da Capo Lifelong