Ingredients
Spicy Black Bean Cakes:
2 15 oz. cans black beans, rinsed
1/4 cup fresh cilantro, minced
2 tablespoons red onion, minced
1 1/2 teaspoon fresh garlic, minced
1 1/2 teaspoon ground cumin
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 egg white, lightly beaten
1/3 cup panko (Japanese bread
crumbs)
nonstick olive oil cooking spray
2 tablespoons olive oil
cilantro, lime wedges, & sour cream for garnish
Mango Salsa:
2 cups diced mango
1/2 cup red pepper, small dice
1 tablespoon red onion, finely
diced
1 jalapeno pepper, seeded and
finely minced
2 tablespoons cilantro, finely
minced
2 teaspoons ginger, finely minced
1 tablespoon lime juice
Preparation
Combine all ingredients for salsa and refrigerate.
Place beans in bowl and coarsely mash with large fork until they stick together. Do not use processor or blender or mixture will be too wet. Add next seven ingredients and mix well. Press mixture evenly into bottom of mixing bowl and cut into 8 portions as you would a pie. Shape into 8 patties approximately 1/2 inch high. Coat patties with panko. Spray both sides with olive oil.
Heat oil in non-stick pan over med-high heat and fry until golden brown. Fry 4 cakes at a time, do not over crowd skillet. This will take 6-8 minutes, turning once. Add more oil for next batch as needed. Keep warm in 200 degree oven. Serve with desired garnishes.
