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Black Bean Cakes with Mole Salsa

4.5 | 6 Reviews
Total Time:Prep/Total Time: 30 min.

Recipe by Roxanne Chan, Albany, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 03, 2024

Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! —Roxanne Chan, Albany, California

TEST KITCHEN APPROVED

Black Bean Cakes with Mole Salsa

Contest Winner
4.5 | 6 Reviews Add your review
Yield:6 servings (1-1/4 cups salsa)
Prep:20 min
Cook:10 min
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Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 large egg, beaten
  • 1 cup shredded zucchini
  • 1/2 cup dry bread crumbs
  • 1/4 cup shredded Mexican cheese blend
  • 2 tablespoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  • salsa:
    • 2 medium tomatoes, chopped
    • 1 small green pepper, chopped
    • 3 tablespoons grated chocolate
    • 1 green onion, thinly sliced
    • 2 tablespoons minced fresh cilantro
    • 1 tablespoon lime juice
    • 1 to 2 teaspoons minced chipotle pepper in adobo sauce
    • 1 teaspoon honey
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Directions

  1. In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well.
  2. Shape into 6 patties; brush both sides with oil. Place on a baking sheet.
  3. Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side.
  4. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.

Nutrition Facts

1 cake with 3 tablespoons salsa: 206 calories, 10g fat (3g saturated fat), 39mg cholesterol, 397mg sodium, 23g carbohydrate (4g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 lean meat.