Black Bean Cakes with Orange Basil Salsa
Servings Prep Time
6people 15minutes
Cook Time
Servings Prep Time
6people 15minutes
Cook Time
  • 2 navel orangessections separated and diced
  • 1large tomatocored, seeded and diced
  • 1 scallionthinly sliced
  • 1tablespoon fresh basilminced
  • 1clove garlicminced
  • 1tablespoon lime juice
  • 2teaspoons olive oil
  • 1small jalapeño pepperseeded and minced, or 1/4 teaspoon crushed red pepper flakes
  • Saltto taste
  • 4cups cooked black beansdivided
  • 2 eggs
  • 1/2cup bread crumbs
  • 1tablespoon olive oilplus more for oiling pan
  • 1medium onionfinely diced
  • 2cloves garlicminced
  • 1stalk celerythinly sliced
  • 1teaspoon ground cumin
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  1. Combine salsa ingredients in a bowl. Let sit at least 1 hour, or up to 8 hours, before using.
  2. 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.
  3. 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.
  4. Scrape the vegetables into the bean mixture and add salt and pepper. Stir to mix well.
  5. 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