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
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
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.  


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