Save on Pinterest

Black Bean Cakes with Mole Salsa

Total Time

Prep/Total Time: 30 min.

Makes

6 servings (1-1/4 cups salsa)

Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! —Roxanne Chan, Albany, California
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 large egg, beaten
  • 1 cup shredded zucchini
  • 1/2 cup dry bread crumbs
  • 1/4 cup shredded Mexican cheese blend
  • 2 tablespoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  • SALSA:
  • 2 medium tomatoes, chopped
  • 1 small green pepper, chopped
  • 3 tablespoons grated chocolate
  • 1 green onion, thinly sliced
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 to 2 teaspoons minced chipotle pepper in adobo sauce
  • 1 teaspoon honey

Directions

  1. In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well.
  2. Shape into 6 patties; brush both sides with oil. Place on a baking sheet.
  3. Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side.
  4. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.

Nutrition Facts

1 cake with 3 tablespoons salsa: 206 calories, 10g fat (3g saturated fat), 39mg cholesterol, 397mg sodium, 23g carbohydrate (4g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 lean meat.

Recommended Video