Avocado-Corn Salsa gives these meatless Black Bean Cakes a fresh spin. You'll love the flavor combination of the hearty black bean cake and the light flavors of the salsa.
Even after reading reviews, I forgot to add the extra seasoning recommended by many. This recipe needs the extra "oomph" either in taco seasoning, garlic, or something. But the basic recipe is very workable and provides a good structure for making this versatile dish. Would definitely make again, but will pay more attention to the seasonings.
Also - instead of frying, I baked these in muffin cups sprayed w/ nonstick spray. I used an ice cream scoop to get a uniform size/shape into the muffin cups, and I like how that worked out.
I really likes these! It was my first time making black bean cakes and they came out great! I added more taco seasoning and an extra clove of garlic for extra flavor. A few of mine kind of fell apart but it was still tasty
Made these tonight - they tasted really good. Great vegetarian option, did not miss the meat at all. The avocado salsa really made the meal and added to the wonderful complexity of taste. Served on a toasted tortilla rather than tostada. My only complaint was that it was difficult to keep the "cakes" together so they didn't look that great. Will make again though.
This was very good and an awesome vegetarian option!
