Black Bean Cakes with Lime-Peppered Mayo
These Southwest-inspired black bean cakes are crispy on the outside, moist on the inside and perfectly seasoned. Serve them with Spanish brown rice and guacamole for a complete meal while following The 21-Day Cleanse.
Servings: Serves 4
Ingredients
Black Bean Cakes:
- 30 ounces cooked black beans , rinsed and drained
- 2 Tbsp. vegan margarine , softened (try Earth Balance brand)
- 2 Tbsp. chopped cilantro
- 2 Tbsp. chopped shallots
- 2 tsp. minced garlic
- 2 tsp. Creole seasoning
- 1/4 cup bread crumbs made from wheat-free bread
- Salt and pepper to taste
- 1/4 cup canola oil
Lime-Peppered "Mayo":
- 1 vegan mayonnaise (try Vegenaise)
- 1 1/2 tsp. fresh lime juice
- 1 jalapeno pepper , minced
- Salt and pepper to taste
Directions
Preheat the oven to 300°.
To make the Black Bean Cakes: Place the beans on paper towels to soak up the excess moisture. Bake the beans on a cookie sheet for 20 minutes. Let cool.
In a food processor, combine the beans, margarine, cilantro, shallots, garlic, Creole seasoning, bread crumbs, salt and pepper. Refrigerate for 1 to 2 hours.
Form the bean mixture into patties. Heat the oil in a skillet over medium heat. Fry the cakes for 4 minutes, until browned and crispy, then flip and cook on the other side. Drain on paper towels. Serve with the Lime-Peppered "Mayo."
To make the Lime-Peppered "Mayo": Mix the vegan mayonnaise, the lime juice and the jalapeño in a bowl. Season with the salt and pepper and refrigerate until ready to serve.
To make the Black Bean Cakes: Place the beans on paper towels to soak up the excess moisture. Bake the beans on a cookie sheet for 20 minutes. Let cool.
In a food processor, combine the beans, margarine, cilantro, shallots, garlic, Creole seasoning, bread crumbs, salt and pepper. Refrigerate for 1 to 2 hours.
Form the bean mixture into patties. Heat the oil in a skillet over medium heat. Fry the cakes for 4 minutes, until browned and crispy, then flip and cook on the other side. Drain on paper towels. Serve with the Lime-Peppered "Mayo."
To make the Lime-Peppered "Mayo": Mix the vegan mayonnaise, the lime juice and the jalapeño in a bowl. Season with the salt and pepper and refrigerate until ready to serve.
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