Black-Bean Cakes With Lime-Peppered ‘Mayo’

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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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind