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Spicy Black Bean Cakes with Mango Salsa

Spicy Jalapeño Aioli and mango salsa dress up these bean cakes to make a surprising dish.

Prep Time

7 minutes

Cook Time

10 minutes




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

Mango Salsa

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.