Quinoa-Black Bean Cakes with Mango-Avocado Salsa

Name: Quinoa-Black Bean Cakes with Mango-Avocado Salsa
Yield: Makes 4 servings
Cuisine: Jamaican
Ingredients: Quinoa, ½ cup (4 oz/115 g), rinsed and drained; Coconut milk, ½ cup (4 fl oz/125 ml); Salt-free Jamaican jerk seasoning, 2 teaspoons; Red bell pepper, ½ cup (2½ oz/75 g) finely chopped; Panko bread crumbs, ½ cup (½ oz/15 g); Green onions, 2, thinly sliced; Habanero hot sauce, 1 tablespoon; Sea salt; Garnet yam or sweet potato, ⅓ lb (155 g), peeled and cut into ½-inch (12-mm) cubes; Garnet yam or sweet potato, ⅓ lb (155 g), peeled and cut into ½-inch (12-mm) cubes; Black beans, 1 can (15 oz/425 g), rinsed and drained; Extra-virgin olive oil, 1 tablespoon; Large egg, 1, beaten; Mango-Avocado Salsa

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Whenever I need a dose of sunshine in the coldest winter months, I make these Jamaican black bean and quinoa patties. The spicy-sweet mango salsa makes a wonderful counterpoint to the spiced cakes.

Ingredients

Quinoa, ½ cup (4 oz/115 g), rinsed and drained
Coconut milk

Americas
Jamaica
Dinner
Starter
Spicy
Winter
Caribbean
Vegetarian

Method

In a small saucepan, combine the quinoa, coconut milk, and jerk seasoning with ¼ teaspoon salt and ¼ cup (2 fl oz/60 ml) water, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer, stirring once or twice, until all the liquid has been absorbed, 20 minutes.
Meanwhile, place the yam in a small saucepan and add enough water to just