Name: Southwestern Black Bean Cakes with Salsa, Fresh Cilantro, and Key Lime Peppered Mayonnaise
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 12 small bean cakes
Cuisine: american
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); 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; 1 cup mayonnaise; 1 1/2 teaspoons fresh key lime juice; 1 jalapeno pepper, minced; Salt and pepper

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.