Tomatoes and oranges together in salsa make a great match both for flavor and dynamic color. Serve these hearty bean cakes with a rice pilaf sprinkled with scallions.
Black Bean Cakes with Orange Basil Salsa
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Ingredients
SALSA
- 2 navel oranges sections separated and diced
- 1 large tomato cored, seeded and diced
- 1 scallion thinly sliced
- 1 tablespoon fresh basil minced
- 1 clove garlic minced
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 1 small jalapeño pepper seeded and minced, or 1/4 teaspoon crushed red pepper flakes
- Salt to taste
- BEAN CAKES
- 4 cups cooked black beans divided
- 2 eggs
- 1/2 cup bread crumbs
- 1 tablespoon olive oil plus more for oiling pan
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 stalk celery thinly sliced
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- Freshly ground black pepper
Instructions
- Combine salsa ingredients in a bowl. Let sit at least 1 hour, or up to 8 hours, before using.
- Place 3 cups black beans in a large bowl. Process the remaining 1 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 onion, garlic and celery and sauté until very tender and beginning to brown, about 10 minutes. Sprinkle on the cumin and cook 1 more minute.
- Scrape the vegetables into the bean mixture and add salt and pepper. Stir to mix well.
- Preheat oven to 375°F. Lightly oil a baking sheet. Using a 1/3 cup measuring cup, scoop 12 portions of bean mixture and place on baking sheet. With a knife or your hands, flatten into patties. Bake 10 minutes, flip and bake 10 more minutes. Serve bean cakes with a spoonful of salsa on each.
Recipe Notes
Note: The dish may be prepared in advance through step 4. Cover and refrigerate for up to 8 hours.
Salsa Marinating Time: 1 hour
