Black-Bean Cakes with
Lime-Peppered “Mayo”

Seasoned with Creole seasoning, these black bean cakes will have you coming back for more! Delish!









These black bean cakes with lime peppered mayo also appear in the recipe for  roasted beets and gold potatoes, which we used as a side. Click the link for that recipe too!

But, these black bean cakes are delicious! When combined with all of the seasonings that go into this dish they are phenomenal! Very spicy and peppery - the Creole seasoning brings out the full flavor of the dish and is complemented so well by the lime-peppered Mayo!

Both dishes, the black bean cakes and the roasted beets and gold potatoes make for a very tasty and satisfying experience. Give them both a try. You'll make them again!





Black-Bean Cakes with Lime-Peppered “Mayo”

Ingredients

For the black-bean cakes

30 oz. cooked blacked beans, rinsed and drained
1/4 cup bread crumbs made from wheat-free bread
2 Tbsp. vegan butter, softened (try Earth Balance)
2 Tbsp. chopped cilantro
2 Tbsp. chopped shallots
2 tsp. minced garlic
2 tsp. Creole seasoning
Salt and pepper to taste
1/4 cup canola oil (we used olive oil)


Preheat 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, bread crumbs, vegan butter, cilantro, shallots, garlic, Creole seasoning, 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


For the lime-peppered “Mayo”

1 cup of 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 salt and pepper and refrigerate until ready to serve. Serve with the black-bean cakes.

Makes 6 to 7 servings


**Tip: Make your own Creole seasoning using:

2 1/2 Tbsp. smoked paprika
1 Tbsp. sea salt
2 Tbsp garlic powder
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. ground black pepper
1 Tbsp. dried thyme
1 Tbsp. dried oregano


Click here for the recipe for
Roasted Beets and Gold Potatoes.


Source: The Quantum Wellness Cleanse by Kathy Freston. Used by permission.











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