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Black Bean Cakes with Mole Salsa

Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! —Roxanne Chan, Albany, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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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