Southwestern Black Bean Cakes with Salsa, Fresh Cilantro, and Key Lime Peppered Mayonnaise

Recipe courtesy Russell Gwatney and Rick Dalton

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Rated 4 stars out of 5
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  • Read 4 Reviews
Total Time:
31 min
Prep
25 min
Cook
6 min
Yield:
12 small bean cakes
Level:
Intermediate
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Ingredients

  • 2 (15-ounce) cans black beans, drained and rinsed well
  • 2 tablespoons salsa, plus more for serving
  • 2 tablespoons finely diced green onions
  • 3/4 cup diced red bell peppers
  • 1 tablespoon chopped fresh cilantro leaves, plus more for garnish
  • 1 1/2 cups bread crumbs
  • 3 large cloves garlic
  • 2 teaspoons bacon chipotle sauce (recommended: Bob's Bacon Chipotle Sauce)

Tortilla Chip Breading:

  • 2 teaspoons peanut oil, plus more as needed
  • 1 1/2 cups finely crushed tortilla chips
  • 1 teaspoon ground cumin
  • Store bought salsa
  • Key Lime Peppered Mayonnaise, recipe follows
  • Lime twists, for garnish

Directions

Coat pan with 2 teaspoons peanut oil.

Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.

Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.

Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.

Key Lime Peppered Mayonnaise:

1 cup mayonnaise

1 1/2 teaspoons fresh key lime juice

1 jalapeno pepper, minced

Salt and pepper

Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 4 reviews

  • on March 10, 2012

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    I don't know what I might have done wrong. The mix was very dry and would not stick together. And I added less breadcrumb because I didn't have quite enough. I added a little more chipoltle sauce and olive oil to try to make them stick together, but it still wasn't working. The crushed chips wouldn't stick and most of the cakes fell apart in the pan. They tasted good, but luckily I was just trying them out for my husband and was not serving them to company!

    people found this review Helpful.
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  • on May 06, 2011

    Flag

    These were yum. I made them smaller and served them with roasted chipotle salsa, salad and tortilla and we all loved them. Will definitely make them again.

    people found this review Helpful.
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  • on April 10, 2010

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    I love the blend of spices. It is satisfying and perfect for a vegetarian meal or even a side dish.

    people found this review Helpful.
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