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Black Bean Cauliflower Cakes with Pico de Gallo

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1 Comments
  • Prep Time 30 min
  • Total Time 55 min
  • Servings 14
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Cauliflower and black beans make tasty bean cakes--serve alone or with a barbecued chicken breast.

Ingredients

1
bag (24 oz) 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
About 6 tablespoons vegetable oil
3/4
cup salsa or pico de gallo
Crema or sour cream, if desired

Directions

  • 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.

Expert Tips

Crushed tortilla chips add flavor and texture to these black bean cakes.

Nutrition Information

No nutrition information available for this recipe.

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