Black-Bean Cakes With Lime-Peppered ‘Mayo’

For the Black-Bean Cakes:
30 oz. cooked black beans, rinsed and drained
2 Tbsp. vegan margarine, softened (try Earth Balance brand)
2 Tbsp. chopped cilantro
2 Tbsp. chopped shallots
2 tsp. minced garlic
2 tsp. Creole seasoning
1/4 cup breadcrumbs
1/4 cup canola oil
Salt and pepper, to taste

• Preheat the oven to 300°F.
• Place the beans on paper towels to soak up the excess moisture. Bake the beans on a cookie sheet for 20 minutes. Let cool.
• In a food processor, combine the beans, margarine, cilantro, shallots, garlic, Creole seasoning, breadcrumbs, salt, and pepper. Refrigerate for 1 to 2 hours.
• Form the bean mixture into patties.
• Heat the oil in a skillet over medium heat. Fry the cakes for 4 minutes, until browned and crispy, then flip and cook on the other side. Drain on paper towels. Serve with the Lime-Peppered “Mayo.”

For the Lime-Peppered ‘Mayo’:
1 cup vegan mayonnaise (try Vegenaise)
1 1/2 tsp. fresh lime juice
1 jalapeño pepper, minced
Salt and pepper, to taste

• Mix the vegan mayonnaise, the lime juice, and the jalapeño in a bowl. Season with the salt and pepper and refrigerate until ready to serve.

Makes 4 servings