Black bean cakes with lime and mango salsa

Black bean cakes with lime and mango salsa

By
From
Citrus
Serves
4
Photographer
Mowie Kay

I keep these simple by not adding a coating, and by oven-baking them – however, they can be fried if given a dusting of flour, followed by a dip in eggs and a coating of breadcrumbs. I have made the quinoa optional as it isn’t essential but it will lighten up the mixture a little.

Ingredients

Quantity Ingredient

For the bean cakes

Quantity Ingredient
1 tablespoon olive oil, plus extra for brushing
a small bunch spring onions, finely sliced, (include some of the greens)
1/2 red pepper, finely diced
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon chilli powder
1 lime, Finely grated zest
500g cooked black beans, (the equivalent of 2 x 400g tins)
100g cooked quinoa, (optional)
a small bunch coriander, finely chopped, plus extra to serve
sea salt
freshly ground black pepper

For the salsa

Quantity Ingredient
1 lime, Finely grated zest
1/2 lime, juiced
1 mango or papaya
2 spring onions, finely chopped
a few sprigs coriander

For the crema

Quantity Ingredient
150ml soured cream or creme fraiche
1/2 lime, juiced
1/2 teaspoon smoked chilli powder or paste

Method

  1. To make the bean cakes, preheat the oven to 200°C. Heat the oil in a frying pan and sauté the onion and red pepper until lightly caramelised and softened. Add the garlic and cook for another minute, then stir in the spices and lime zest. Remove from the heat.
  2. Take half the beans and either mash or whiz in a food processor until well broken down, then scrape into a bowl. Very lightly crush the rest of the beans, using a masher, and add these to the other beans along with the contents of the frying pan, the quinoa, if using, and the coriander. Season well with salt and pepper, then combine thoroughly. Divide into 12 even-sized patties and arrange on a large baking tray. Brush both sides with olive oil then bake for 12–15 minutes until lightly browned.
  3. While the bean cakes are baking, make the salsa. Put the lime zest and juice into a bowl. Peel the mango or papaya, scraping out the seeds if using papaya, then cut the flesh into dice. Add to the bowl with the spring onions and coriander, then season well with salt and pepper. Stir together.
  4. Make the crema by stirring together the soured cream or crème fraîche, lime juice and chilli powder along with a generous pinch of salt.
  5. Serve the bean cakes with the salsa and crema and a sprinkling of chopped coriander.
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