Black bean cakes with fresh salsa
Prep:
10 mins
Cook:
20 mins
Transform store cupboard ingredients into a healthy, spicy dish in minutes.
2 x 400g tinned black beans, drained and rinsed
1 tsp ground cumin
200g tinned sweet corn, drained
100g plain dry breadcrumbs, divided
150g tomatoes, finely chopped
2 spring onions, sliced
Large handful fresh coriander, chopped
1 tsp chili powder, (optional) divided
¼ tsp salt
1 tbsp olive oil
1 avocado, stone removed and chopped
Preheat the oven to 220°C / 425°F / Gas mark 7.
Line a baking tray with greaseproof paper and set aside.
Mash the black beans and cumin with a fork in a large bowl until no whole beans remain.
Stir in the corn and a ¼ of the breadcrumbs.
Combine tomatoes spring onions and coriander along with ½ teaspoon of chili powder (if using) and salt in a medium bowl.
Combine a ladleful of the tomato mixture into the black bean mixture.
Mix the remaining breadcrumbs, oil and the remaining chili powder in a small bowl until the breadcrumbs are coated with oil.
Divide the bean mixture into 8 small balls.
Lightly press each ball into the breadcrumb mixture, turning to coat.
Place on the prepared baking tray.
Bake until heated through and the breadcrumbs are golden brown, about 20 minutes.
Stir the avocado into the remaining tomato mixture.
Serve the salsa with the cakes.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Beans, Cheese, Vegetables, Chilli, Bread, Spice
Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
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