Recipe courtesy of Russell Gwatney and Rick Dalton

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

  • Level: Intermediate
  • Total: 31 min
  • Prep: 25 min
  • Cook: 6 min
  • Yield: 12 small bean cakes
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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

Key Lime Peppered Mayonnaise:

1 cup mayonnaise

1 1/2 teaspoons fresh key lime juice

1 jalapeno pepper, minced

Salt and pepper

Directions

  1. Coat pan with 2 teaspoons peanut oil.
  2. 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.
  3. Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
  4. 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. Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately. 
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