Black Bean Cakes with FL Tomatoes

Rinse canned black beans to reduce sodium.

Mash some of the black beans.

Add cumin, chili powder, seasoning salt, and pepper to the mashed beans.

Chop and add Florida bell pepper and Florida tomatoes to the mixture.

Chop scallions and add to the mixture.

Chop garlic and add to the mixture.

Chop fresh cilantro and add to the mixture.

Mix the ingredients with hands to combine.

Sprinkle in flour to achieve a consistency that holds together.

Heat a nonstick sauté pan over medium to medium-high heat and add olive oil.

Form black bean mixture into cakes and place them in the pan.

Cook the cakes until crispy, flipping them as needed.

In a bowl, combine Greek yogurt, cumin, chili powder, and lime juice to make a sauce.

Add cilantro to the yogurt sauce and mix well.

Dice Florida tomatoes for the relish.

Add diced tomatoes, cilantro, cumin, chili powder, parsley, salt, pepper, rice wine vinegar, and olive oil to a bowl and mix.

Plate the yogurt sauce as a base on the plate.

Place two black bean cakes on top of the yogurt sauce.

Top the cakes with Florida tomato relish and garnish with cilantro.

Equipment Needed

Spice Level:

Dietary