Wednesday, 17 August 2016

Black Bean Cakes with Salsa

Morning all. I'm making this for dinner tonight. My family probably won't like it, they don't usually. But I'm in the mood, I do the cooking, and at least I won't be sitting waiting for them to express grateful satisfaction and appreciation for the meal, and be denied. I know they'll moan. I may even smile a little. To myself, of course.

Why do I do this? It's healthy, vegetarian, and we never eat enough of the ingredients in this delicious (to me) recipe.

Love it or loathe it? Leave a comment below.

Black Bean Cakes with Avocado-Corn Salsa

3/4 cup diced red onion
olive oil
2 t crushed garlic
1 T taco seasoning/Spices of your choice
2 cans black beans, drained and rinsed
1/2 cup bread crumbs
1 large egg, lightly beaten
1/3 cup chopped fresh coriander

250ml cream cheese

Avocado-Corn Salsa: 
1 tbsp lime zest
1/4 cup fresh lime juice 
2 tbsp olive oil 
1 tsp Dijon mustard 
1/4 tsp dried crushed red pepper flakes /cayenne pepper
2 cups fresh corn kernels 
1 cup halved grape tomatoes 
1 small avocado, diced 
1/3 cup diced red onion 
2 tbsp chopped fresh basil 
2 tbsp chopped fresh coriander

Saute onion in olive oil in a small pan over medium-high heat 4 minutes or until tender. Stir in garlic. Remove from heat.

Mash together seasoning and  black beans in a large bowl with a fork. Stir in remainder of ingredients until well blended. Shape mixture into 6 (1/2-inch) patties.

Cook patties in remaining 3 tbsp hot oil in a large nonstick pan over medium heat 4 to 5 minutes on each side or until golden brown.

To prepare avocado-corn salsa, whisk together lime zest, lime juice, oil, mustard and dried crushed red pepper flakes/pepper in a large bowl. Stir in corn kernels, grape tomatoes,avocado, red onion, basil, and coriander. Add seasoning to taste.. 

Optional :  top  cakes with grated cheddar. Bake until cheese melts. Add salsa.

Serve with potato rosti/fresh bread rolls.


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