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Spicy Black Bean Cakes

Spicy Black Bean Cakes

Protein powder packs an extra punch in this crispy vegetarian black bean cakes. Dip them in your favorite sauce or eat plain; they’re good either way!

  • 1 cup dried black beans, soaked overnight or 2 (15oz) cans of black beans, rinsed and drained
  • 6oz of your favorite salsa; the amount varies, just eyeball it and add more towards the end if needed
  • 1 medium onion, chopped
  • 2 bell peppers (any color); chopped
  • 4 cloves garlic; crushed and minced
  • 4 tablespoons spicy brown mustard
  • 1/4 cup chia or ground flax seed
  • 3/4 cup corn flour
  • 3/4 cup unflavored protein powder
  • 1/4 cup rolled oats
  • 2 teaspoons cumin
  • Ground black pepper to taste; no need for salt as there should be enough in the salsa and mustard
  • 1/2 teaspoon cayenne
  • 3 tablespoons dried cilantro

Pre-heat oven to 375 degrees.
Heat a saucepan over medium-high heat, sweat onion, bell peppers, and garlic; add beans, cilantro, and spices and cover to let simmer for 20 – 30 minutes.
Remove beans from heat and transfer to large bowl to let cool; you don’t want to cook the eggs!
Using a large fork or potato masher, mash most of the beans leaving a few ones intact for texture.
Add remaining wet ingredients to bowl and mix well. Sift dry ingredients in small bowl and slowly mix into wet.
With a large spoon, scoop the mix onto a parchment lined baking sheet, form into patties or whatever shape you want, and bake in the pre-heated oven for 30 minutes, and then flip over and cook another 10 minutes.
Remove from oven (should have a crispy brown crust) and let cool on pan for 5 to 10 minutes.
Top each cake with salsa, plain yogurt, cottage cheese, or mustard and any of your favorite toppings. Serve with a big side of steamed veggies.

 
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