Black Bean Cauliflower Cakes with Pico de Gallo

By barbyrabaker

Cauliflower and black beans make tasty bean cakes--serve alone or with a barbecued chicken breast.

Ingredients

• 1 bag (24 oz) Green Giant® Valley Fresh Steamers® Value Size frozen cauliflower & three cheese sauce
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 2 tablespoons chopped green onions (2 medium)
• 1 clove garlic, peeled
• 1/2 teaspoon salt
• 2 cups cooked white rice
• 1 cup coarsely crushed tortilla chips
• 1/2 cup Progresso® plain panko crispy bread crumbs
• 6 About 6 tablespoons vegetable oil
• 3/4 cup salsa or pico de gallo
• Crema or sour cream, if desired

Preparation

Step 1

1. Cook frozen cauliflower as directed on bag; open bag and cool 10 minutes. In food processor, place beans, green onions, garlic, salt and the cauliflower. Cover; process until smooth. Stir in rice and crushed tortilla chips. Shape mixture into 14 patties, each about 1/2 inch thick and 3 inches in diameter, using about 1/3 cup bean mixture for each. Coat patties with bread crumbs. Refrigerate about 1 hour so mixture holds together.
2. In 12-inch skillet, heat 2 tablespoons oil over medium heat. Cook 4 patties in oil 4 to 6 minutes, turning once, until light golden brown. Repeat until all patties are cooked, adding oil as needed.
3. Serve patties topped with pico de gallo and drizzled with crema.