Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! —Roxanne Chan, Albany, California
Black Bean Cakes with Mole Salsa
Black Bean Cakes with Mole Salsa
Prep Time
20 min
Cook Time
10 min
Yield
6 servings (1-1/4 cups salsa)
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 large egg, beaten
- 1 cup shredded zucchini
- 1/2 cup dry bread crumbs
- 1/4 cup shredded Mexican cheese blend
- 2 tablespoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil
- SALSA:
- 2 medium tomatoes, chopped
- 1 small green pepper, chopped
- 3 tablespoons grated chocolate
- 1 green onion, thinly sliced
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
- 1 to 2 teaspoons minced chipotle pepper in adobo sauce
- 1 teaspoon honey
Directions
- In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well.
- Shape into 6 patties; brush both sides with oil. Place on a baking sheet.
- Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side.
- 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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