Black Bean Cakes
Serve these black bean cakes with Spinach Tomato Scramble or Tofu Scramble.
INGREDIENTS | YIELDS 6 cakes
- 2 cups cooked black beans (or 1 (15-ounce) can)
- 3 tablespoons mild salsa
- 2 tablespoons breadcrumbs
- 1 tablespoon canola oil
Drain and rinse black beans.
Mash beans with a potato masher or fork.
Combine mashed beans with salsa and breadcrumbs. Form mixture into small cakes.
In a medium skillet, heat oil over medium–high heat.
Cook cakes on each side, approximately 2–3 minutes per side.
