Ingredients
Mango salsa
2 cups peeled, diced mango
1/2 cup diced red bell pepper
1/4 cup finely diced red onion
1 serrano pepper, seeded and minced
2 tbsp coarsely chopped fresh cilantro leaves
1 tsp minced fresh ginger root
1 tbsp fresh lime juice
Black Bean cakes
Two 15 0z cans black beans, rinsed
1/4 cup chopped fresh cilantro leaves
1/4 cup finely chopped red onion
1 egg white, slightly beaten
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp ground allspice
1/8 tsp cayenne pepper
1/3 cup dry bread crumbs
Nonstick cooking spray
1 tbsp olive oil
Fresh chopped cilantro and lime wedges for garnish (optional)
Preparation
Salsa: Combine all the salsa ingredients in a bowl. Set aside
Bean Cakes: Place the beans in a large bowl and coarsely mash them until they stick together. Add the cilantro, onion, egg white, cumin, garlic, allspice and cayenne. Mix until well blended. Divide the mixture into 8 equal parts. Shape into 1/2 inch thick patties. Coat the patties with bread crumbs. Spray both sides with nonstick cooking spray.
Heat the oil in the skillen over medium high heat. Add the bean cakes and fry until golden brown on both sides, turning once, about 8 minutes total. Serve warm with the mango salsa. Garnish with cilantro and lime wedges.
