Taste of Home
Black Bean Cakes with Mole Salsa
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (1-1/4 cups salsa).
Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! —Roxanne Chan, Albany, California
Ingredients
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1 can (15 ounces) black beans, rinsed and drained
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1 large egg, beaten
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1 cup shredded zucchini
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1/2 cup dry bread crumbs
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1/4 cup shredded Mexican cheese blend
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2 tablespoons chili powder
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1/4 teaspoon salt
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1/4 teaspoon baking powder
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1/4 teaspoon ground cumin
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2 tablespoons olive oil
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SALSA:
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2 medium tomatoes, chopped
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1 small green pepper, chopped
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3 tablespoons grated chocolate
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1 green onion, thinly sliced
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2 tablespoons minced fresh cilantro
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1 tablespoon lime juice
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1 to 2 teaspoons minced chipotle pepper in adobo sauce
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1 teaspoon honey
Directions
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1.
In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well.
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2.
Shape into 6 patties; brush both sides with oil. Place on a baking sheet.
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3.
Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side.
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4.
Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.
Nutrition Facts
1 cake with 3 tablespoons salsa: 206 calories, 10g fat (3g saturated fat), 39mg cholesterol, 397mg sodium, 23g carbohydrate (4g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 lean meat.
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