Black Bean Cakes with Corn Mango Salsa

Prep Time 15 mins
Cook Time 10 mins
Total Time 0:25
Serves 8 cakes

Spice up your meal with Mexican inspired Black Bean Cakes with Corn-Mango Salsa! These crispy cakes are delicious, easy to make, and topped with a fresh salsa that'll make your taste buds dance!

Ingredients

    Black Bean Cakes

    • One 15-ounce can black beans, rinsed and drained
    • One 10 ounce container roasted red pepper hummus
    • 1 cup corn meal
    • 1 egg, beaten
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1/2 teaspoon oregano
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon pepper
    • 1 cup panko breadcrumbs
    • Vegetable oil

    Corn Mango Salsa

    • 1 large mango, peeled, seeded and diced
    • 1 ear sweet corn, cooked and removed from cob
    • 1 avocado, seeded and diced
    • 1/2 red onion, peeled and diced
    • 1/2 jalapeno seeded and diced
    • 1/4 cup cilantro, chopped
    • Juice of 1 lime (about 1-2 tablespoons), plus more to taste
    • Salt and pepper, to taste

    Garnish

    • Cherry tomatoes, cut in half vertically
    • Cilantro leaves

    Directions

     Black Bean Cakes

    1. Heat oil in a large skillet over medium-high heat. 
    2. Place black beans and hummus in a food processor. Pulse until smooth. Scrape sides of the bowl as needed.
    3. Transfer the puree to a mixing bowl. Add corn meal, egg, chili powder, cumin, salt, oregano, cayenne, and pepper. Mix until evenly combined.
    4. Portion the cake mixture into 1/4 cup portions and form into small cakes. You'll want them on the thicker side as they spread a bit while being coated.
    5. Pour the breadcrumbs onto a plate and spread into an even layer. Dredge the cakes in bread crumbs, coating each side.
    6. Add cakes to the hot oil, working in batches as needed. Cook for 2-3 minutes per side until crispy, flipping once. Transfer to a paper towel-lined plate to drain.

    Corn Mango Salsa:

    1. To a medium mixing bowl, add mango, corn, avocado, onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir to combine. Check seasoning and adjust as desired.

    Assembly

    1. Place black bean cake on a serving plate. Top with a heaping spoonful of salsa. Place a cilantro leaf and one cherry tomato half on top of the salsa. Serve immediately. (I like to serve these cake family style on a big platter.)

    by

    Recipe Notes

    If you're feeling adventurous, take out the hummus and substitute 1 cup raw chicken livers in with the black beans when you make the puree.

    © 2017 Bread Booze Bacon. All rights reserved.
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