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!


    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


    • Cherry tomatoes, cut in half vertically
    • Cilantro leaves


     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.


    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.)


    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.

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