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

Ingredients
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.

Enjoy.

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