"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Black Bean Cakes with Mango Salsa Recipe

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This recipe for Black Bean Cakes with Mango Salsa, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Koene
Added: Sunday, September 4, 2005


Black Bean Cakes:
2 - 15 oz. cans black beans, drained and rinsed
1/4 c. fresh cilantro, chopped
1/4 c. red onion, finely chopped
1 egg white, slightly beaten
1 tsp. cumin
1 tsp. minced garlic
1/2 tsp. allspice
1/8 tsp. cayenne
1/3 c. fine, dry whole wheat bread crumbs
1 T. extra virgin olive oil

Mango Salsa:
2 c. mango, peeled and diced
1/2 c. red bell pepper, diced
1/4 c. red onion, finely diced
1 serrano pepper, seeded and minced
2 T. fresh cilantro, coarsely chopped
2 tsp. fresh ginger, minced
1 T. fresh lime juice

Black Bean Cakes:
Place beans in large bowl and coarsely mash with fork until beans stick together. Add cilantro, onion, egg white, cumin, garlic, allspice and cayenne. Mix until well blended. Divide the mixture into 8 equal parts. Shape into 1/2-inch thick patties. Coat patties with bread crumbs and spray both sides with nonstick cooking spray.

Heat oil in 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.

For Mango Salsa:
Combine salsa ingredients.

Personal Notes:
Personal Notes:
This recipe is from the Vegetarian Times Cookbook. Sometimes, I don't bother making the salsa. I'll just get a jar of mango chutney or some other fruit chutney or salsa.




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