Spicy Black Bean Cakes with Mango Salsa
Submitted by: Tulkoff
Spicy Jalapeño Aioli and mango salsa dress up these bean cakes to make a surprising dish.
7 Tbsp Olive oil, divided use
1 small Onion, diced
2 tsp Tulkoff Garlic in Water
2 15.5 oz cans Black beans, drained and quick rinsed
2 Tbsp Cilantro, chopped
1 Egg, beaten
1/2 cup All-purpose flour
3/4 cup Tulkoff Spicy Jalapeño Aioli
Salt and pepper, to taste
1 Lime, cut into wedges
Heat 1 Tbsp oil in a medium sauté pan. Add onion and cook until soft and caramelized, about 4 minutes. Add in Garlic in Water and cook about 30 seconds more. Remove from heat and set aside to cool.
In a food processor, pulse the beans until relatively smooth.
In a large bowl, combine the beans, cilantro, egg, flour, Jalapeño Aioli and salt and pepper.
Heat remaining oil on a griddle over medium heat. Add bean mixture to griddle in 3-4 inch wide cakes (batter will be wet). Cook cakes about 2 minutes per side, or until heated through.
To serve, top cakes with mango salsa and lime wedges on the side.