Black Bean Cakes with Mole Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! -Roxanne Chan, Albany, California Ingredients:
1 can (15 ounces) black beans, rinsed and drained |
1 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:
1. In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well.
2. Shape into six patties; brush both sides with oil. Place on a baking sheet.
3. Broil 3-4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 160°.
4. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes. Yield: 6 servings (1-1/4 cups salsa).
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