Black Bean Cakes with Salsa

By zeenieme

Ingredients

• 3 - 15 ounce cans black beans, drained (about 4 cups), divided
• 2 large eggs
• 3 cups toasted fresh breadcrumbs made from crustless French bread, divided
• 1 cup chopped red bell pepper
• 1/2 cup green onions (about 4)
• 1/2 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 4 tablespoons vegetable oil
• Purchased salsa
• Sour Cream
• Avocado slices

Preparation

Step 1

Puree 2 cups black beans with eggs in processor until smooth. Transfer to large bowl. Stir in remaining beans, 1 1/4 cups breadcrumbs, and next 10 ingredients. Shape mixture into ten 1/2 inch thick patties, using about 1/2 cup mixture for each. Transfer patties to baking sheet. (Can be prepared 4 hours ahead. Cover and chill)

Coat black bean cakes on both sides with remaining breadcrumbs. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Add 5 black bean cakes to each skillet; cook until golden born, about 3 minutes per side. Transfer to plates. Serve topped with salsa, sour cream and avocado slices.