Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

These adorable black bean cakes make a great holiday party appetizer!

Ingredients:
For the cakes:

• 1/2 cup bottled salsa
• 2 teaspoons ground cumin
• 4 cups rinsed and drained canned spicy black beans (such as Whole Foods)
• 1 cup dry breadcrumbs, divided
• 1/4 cup thinly sliced green onions
• 1/2 teaspoon salt
• Cooking spray

For the toppings:

• 1/2 cup vegan sour cream
• 1/4 cup thinly sliced green onions
• 1/4 cup diced and peeled avocado
• 1/4 cup chopped plum tomato
• 1 teaspoon fresh-squeezed lime juice

1. To make the cakes, combine the salsa, cumin, and black beans in a food processor, and process until smooth.  Transfer to a bowl and stir in 1/2 cup of the breadcrumbs, 1/4 cup green onions, and the salt.

2. Divide the mixture into 24 portions, and shape into 1/2-inch-thick patties.  Place the remaining 1/2 cup breadcrumbs in a shallow dish and dredge the patties in the breadcrumbs.  (Note: the patties will be sticky before you dredge them in the breadcrumbs, and I found it easier to shape into proper patties after doing so).  Arrange in a single layer on a baking sheet coated with cooking spray, and bake at 375 degrees for 14 minutes, turning over halfway through.

3. For the toppings, mix together the sour cream and 1/4 cup green onions in one small bowl.  Mix together the avocado, tomato, and lime juice in a second small bowl.  Top each black bean cake with 1 teaspoon green onion cream and 1 teaspoon avocado salsa. 

Nutrition Info:
12 servings (2 cakes), Calories 99 

Tasting Notes:
Perfectly dainty and tasty, and visually adorable, but I was surprised that the flavor was a little bland.  I imagined more spice would come through from the already 'spicy' black beans, but if you want extra kick, I recommend not rinsing the beans first, or adding fresh minced jalapeno pepper, extra cumin or ground red pepper. You might add a dash of spice to the sour cream mixture as well.

Rating:
3.5