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Black Bean Cauliflower Cakes with Pico de Gallo
bag (24 oz) Value Size frozen cauliflower & three cheese sauce
can (15 oz) Progresso™ black beans, drained, rinsed
tablespoons chopped green onions (2 medium)
clove garlic, peeled
cups cooked white rice
cup coarsely crushed tortilla chips
cup Progresso™ plain panko crispy bread crumbs
About 6 tablespoons vegetable oil
cup salsa or pico de gallo
Crema or sour cream, if desired
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.
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.
Serve patties topped with pico de gallo and drizzled with crema.
Crushed tortilla chips add flavor and texture to these black bean cakes.
No nutrition information available for this recipe.
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