Saturday, August 27, 2011

Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

These adorable black bean cakes make a great holiday party appetizer!

For the cakes:
  • 1/2 cup bottled salsa
  • 2 teaspoons ground cumin
  • 38 ounces canned spicy black beans (such as Whole Foods), rinsed and drained
  • 1 cup dry breadcrumbs, divided
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon salt
For the toppings:
  • 1/2 cup Tofutti sour cream
  • 1/4 cup thinly sliced green onions
  • 1/4 cup diced peeled avocado
  • 1/4 cup chopped plum tomato
  • 1 teaspoon fresh-squeezed lime juice
1. To make the cakes, combine the salsa, cumin, and black beans in a food processor, and process until smooth.  Transfer to a bowl and stir in 1/2 cup of the breadcrumbs, 1/4 cup green onions, and the salt.

2. Divide the mixture into 24 portions, and shape into 1/2-inch-thick patties.  Place the remaining 1/2 cup breadcrumbs in a shallow dish and dredge the patties in the breadcrumbs.  (Note: the patties will be sticky before you dredge them in the breadcrumbs, and I found it easier to shape into proper patties after doing so).  Arrange in a single layer on a baking sheet coated with cooking spray, and bake at 375 degrees for 14 minutes, turning over halfway through.

3. For the toppings, mix together the sour cream and 1/4 cup green onions in one small bowl.  Mix together the avocado, tomato, and lime juice in a second small bowl.  Top each black bean cake with 1 teaspoon green onion cream and 1 teaspoon avocado salsa.

Nutrition Info:
12 servings (2 cakes), Calories 99, Fat 2.8, Protein 3.8, Carb 16.3

Tasting Notes:
Perfectly dainty and tasty, and visually adorable, but I was surprised that the flavor was a little bland.  I imagined more spice would come through from the already 'spicy' black beans, but if you want extra kick, I recommend adding a fresh minced jalapeno pepper, or some extra cumin or ground red pepper.  I might have added a dash of spice to the sour cream mixture as well!


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