Vegetarian Black Bean Cakes with Orange-Basil Salsa

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Vegetarian Black Bean Cakes with Orange-Basil Salsa

4.3 of 5 (166)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 294.2
  • Total Fat: 6.1 g
  • Cholesterol: 36.2 mg
  • Sodium: 140.1 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 13.6 g
  • Protein: 14.2 g

View full nutritional breakdown of Vegetarian Black Bean Cakes with Orange-Basil Salsa calories by ingredient
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Introduction

These bean cakes are yummy and great for you. Served with the salsa, it makes a very colorful and festive presentation. I serve these with a lite side salad. Plenty of protein and fiber. Even my meat loving hubby loves this meal. These bean cakes are yummy and great for you. Served with the salsa, it makes a very colorful and festive presentation. I serve these with a lite side salad. Plenty of protein and fiber. Even my meat loving hubby loves this meal.
Number of Servings: 6

Ingredients

    Salsa
    2 navel oranges, separated and cut into small pieces
    1 large tomato, cored and diced finely
    1 scallion, sliced thin
    1 tbsp fresh basil, minced
    1 garlic clove, minced
    1 tbsp fresh lime juice
    2 tsp olive oil
    1 small jalapeno pepper seeded and minced
    1 dash salt

    Bean Cakes
    4 cups cooked black beans, rinsed and drained if canned
    2 eggs
    1/2 cup bread crumbs
    1 tbsp olive oil, plus oil for greasing pan
    1 medium onion, diced finely
    2 garlic cloves, minced
    1 celery rib, sliced thin
    1 tsp ground cumin
    1/4 tsp salt
    Liberal seasoning of freshly ground pepper

Directions

Combine all the salsa ingredients in a bowl. Let sit for at least 1 hour.
Place 3 cups of the black beans in a large bowl. Process the remaining cup of beans with the eggs until smooth. Stir this mixture into the whole beans along with the bread crumbs.
Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and celery and saute until very tender and beginning to brown. Sprinkle on the cumin and cook 1 more minute.
Scrape the vegetables into the bean mixture and add the salt and pepper. Stir to mix well.
Preheat oven to 375 degrees. Lightly oil a baking sheet.
Using a 1/3 cup measuring cup, scoop up 12 portions of the bean mixture and place on the baking sheet. Flatten out with the scoop or your hand.
Bake 10 minutes, flip and bake 10 more minutes. Serve the bean cakes with a spoonful of salsa on each.

* Note, the cakes can be made in a lightly oiled skillet or pancake griddle. I have also used a Foreman grill.

Number of Servings: 6

Recipe submitted by SparkPeople user BCJL13.

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Member Ratings For This Recipe


  • Incredible!
    54 of 56 people found this review helpful
    Delicious! Made them for dinner and the three meat-eaters I was cooking for were perfectly satisfied! They seemed a little dry to me, though, so I added an egg white. I also replaced the bread crumbs with finely-ground FiberOne cereal. Definitely a once-a-week meal in my house now! - 10/10/08

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  • Incredible!
    38 of 39 people found this review helpful
    I'm a flexitarian and recipes like this make it easier to lean toward veggie based meals. My husband and I both enjoyed it. I did make the salsa without the addition of oil b/c I didn't think it needed it and I was right. Very, very good! - 7/5/08

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  • Incredible!
    37 of 38 people found this review helpful
    Wow! Magnifico! I served with sliced strawberries dusted with sugar. What a beautiful presentation! Great flavor, healthy. I have tried probably 100 recipes on this site, and I think this is my favorite. Used egg whites instead of whole eggs, added cilantro to the salsa, served w/ plain yogurt - 5/27/08

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  • Incredible!
    32 of 32 people found this review helpful
    I made this last night and subbed flax meal for the bread crumbs and it was good ! I am trying to do the 1st phase of the South Beach Diet and I would recommend this to anyone who likes veggie food and beans
    I had to use my own salsa minus the oranges for the phase one part of the diet. - 7/3/08

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  • Very Good
    27 of 28 people found this review helpful
    I love the combination of the flavors and colors here. They came out a bit dry for me, so next time I am going to add some oil and tomato paste to the bean mix. I made a spinach salad with lime-basil dressing to go with. - 10/1/08

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