Recipe from CookEatShare.com
2 c. mango, peeled & diced
1/2 c. red bell pepper, minced
1/4 c. red onion, finely minced
1 x serrano pepper, seeded & chopped
2 Tbsp. fresh cilantro, coarsely minced
2 tsp fresh ginger root, chopped
1 Tbsp. lime juice
2 x 15 ounce. cans black beans, rinsed & liquid removed
1/4 c. fresh cilantro, minced
1 x egg white (or possibly substitute), slightly beaten
1 tsp ground cumin
1 tsp garlic, chopped
1/2 tsp ground allspice
1/8 tsp cayenne pepper
1/3 c. whole wheat bread crumbs
nonstick cooking spray
1 Tbsp. extra virgin olive oil
Directions
Combine all mango salsa ingredients (first 7 ingredients) in a bowl and set aside.
For the black bean cakes, lace beans in a large bowl and coarsely mash till they stick together. Add in cilantro, onion, egg white, cumin, garlic, allspice, and cayenne pepper. Mix till well blended.
Divide bean mix into 8 equal parts. Shape into 1/2" thick patties. Coat patties with bread crumbs.Spray both sides of patties with nonstick cooking spray.
Heat oil in a skillet over medium-high heat. Add in bean cakes and fry till golden on both sides, turning once, about 8 min total.
Serve hot with Mango Salsa. Garnish with cilantro and lime wedges, if you like.
I used purchased peach mango salsa to save time and because the mangoes at my store didn't look good at the time I was shopping. Happy eating!
{Photo Credit: Me}
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