Black bean cakes with fresh salsa

Prep: 10 mins
Cook: 20 mins
Black bean cakes with fresh salsa
Transform store cupboard ingredients into a healthy, spicy dish in minutes. 
 

2 x 400g tinned black beans, drained and rinsed

1 tsp ground cumin

200g tinned sweet corn, drained

100g plain dry breadcrumbs, divided

150g tomatoes, finely chopped

2 spring onions, sliced

Large handful fresh coriander, chopped

1 tsp chili powder, (optional) divided

¼ tsp salt

1 tbsp olive oil

1 avocado, stone removed and chopped

Preheat the oven to 220°C / 425°F / Gas mark 7.

Line a baking tray with greaseproof paper and set aside.

Mash the black beans and cumin with a fork in a large bowl until no whole beans remain.

Stir in the corn and a ¼ of the breadcrumbs.

Combine tomatoes spring onions and coriander along with ½ teaspoon of chili powder (if using) and salt in a medium bowl.

Combine a ladleful of the tomato mixture into the black bean mixture.

Mix the remaining breadcrumbs, oil and the remaining chili powder in a small bowl until the breadcrumbs are coated with oil.

Divide the bean mixture into 8 small balls.

Lightly press each ball into the breadcrumb mixture, turning to coat.

Place on the prepared baking tray.

Bake until heated through and the breadcrumbs are golden brown, about 20 minutes.

Stir the avocado into the remaining tomato mixture.

Serve the salsa with the cakes.

Serves
4

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Beans, Cheese, Vegetables, Chilli, Bread, Spice

Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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