Wayne Gisslen

Black Bean Cakes with Two Salsas

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Preparation info

  • 30

    cakes, 1.25 oz 38 g ) each, portions: 15, portion size: 2 cakes, 1½ fl oz (45 ml) salsa
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Heat the olive oil in a sauté pan over moderately low heat.
  2. Add the onions and garlic and sweat until very soft. Do not brown.
  3. Add the jalapeño and ground cumin. Cook slowly another few minutes.
  4. Add the beans and oregano. Cook until heated through.
  5. Transfer the mixture to a food processor and process to form a coarse purée. The mix

Per serving: Calories, 260; Protein, 9 g; Fat, 12 g (41% cal.); Cholesterol, 0 mg; Carbohydrates, 30 g; Fiber, 9 g; Sodium, 180 mg.