Black Bean Mini Cakes with Pineapple Salsa

Tis the season for parties and gatherings where food is the main event. Hors devours are frequently served during the holiday get togethers and it’s easy to get lost in the richness of the foods and consume way too many calories. Trays of cheese and crackers, dips with chips, cookies, cakes, and other rich desserts are commonly served at Christmas and other holiday parties. Combine over indulgence, crowded rooms, sugary treats, and mix it with stress. It becomes a perfect storm for illness. So today, I thought to share an appetizer that is not heavy or sugary. These little black bean cakes can be prepared ahead of time and kept in an airtight container and warmed in the oven prior to serving. They are vegan, gluten free, and hold up well as a finger food. The pineapple salsa is a nice complement to this recipe.

Black Bean Mini Cakes with Pineapple Salsa

Ingredients:

• 4 TBSP avocado oil

• 1 onion, finely chopped

• 1 15-ounce can black beans, rinsed and drained

• 1 small carrot, grated

• 1/2 cup cornmeal

• 1/2 cup gluten free bread crumbs

• 1 TBSP chili powder

• 1/2 tsp pink salt

• 3/4 cup finely chopped fresh cilantro, separated

• 1/4 cup water

• 1 cup diced pineapple

• 2 TBSP finely chopped red onion

Directions:

1. In a large skillet, heat 2 TBSP oil over medium heat. Add onions and cooked until caramelized, about 20 minutes. Transfer to a large bowl. Reserve the skillet for later use.

2. Add beans, carrots, cornmeal, bread crumbs, chili powder, salt, 1/2 cup cilantro, and water to the onions. Use a large spoon to mash it all together. If the mixture is too dry, add 1 TBSP water at at time until patties stick together.

3. Using your hands, form the bean mixture into patties, about 2 inches in diameter. In the reserved nonstick skillet, heat remaining 2 TBSP oil over medium heat, and pan fry patties about 3 minutes on each side, until lightly browned and crisp. Add more oil if needed.

4. In a separate bowl, combine, pineapple, remaining cilantro, and onion.

5. Arrange patties on a serving platter and top with pineapple salsa. Serve.

Makes 16 2-in patties.

Adapted from Chloe’s Kitchen