Vegan Black Bean Cakes with Salsa + Coriander Lime Yogurt- Antigua Cuisine

These easy vegan black bean cakes, topped with a flavour-packed roasted salsa and fresh coriander lime yogurt, are inspired by the cuisine of Antigua. They also work great as a protein-packed vegan burger patty!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make vegan black bean cakes:

Step 2

Preheat oven to 190˚C (375˚F). Pat black beans dry with paper towel and put on lined baking tray. Put in oven for 10 minutes to dry out.

Step 3

Heat oil in large frying pan over medium-high heat. Sauté onions until translucent. Add minced garlic, jalapenos, cumin, coriander and chilli powder and sauté for another few minutes. Transfer to a large bowl.

Step 4

Add flax egg, flour and three-quarters of the black beans to the bowl, reserving 100g to add in after. Season with salt and pepper to taste. Mix everything together, using a fork to mash up the black beans. Once well-combined, stir through the remaining black beans.

Step 5

Shape mixture with hands into patties and put on baking tray. Cook for 20 minutes, turning patties over after 10 minutes

Step 6

Make the salsa:

Step 7

Put sliced tomatoes, onion and jalapenos on lined baking tray and drizzle with oil. Roast for 15 minutes at 190˚C (375˚F) or until turning golden (you can cook these at the same time as the patties). Transfer to a blender, season with salt and pepper to taste, and blend until a thick salsa is formed.

Step 8

Make coriander lime yogurt:

Step 9

Combine yogurt, lime juice, chopped coriander and salt and pepper to taste in a bowl.

Step 10

Serve:

Step 11

Top vegan black bean cakes with roasted salsa and coriander lime yogurt. Serve with other toppings such as sliced avocado, diced tomato, red onion + corn.

Step 12

*Make flax egg by mixing together 1 tbsp flaxseed and 2.5 tbsp water in a bowl and leaving to sit for 5 minutes. If not vegan, sub for 2 normal eggs.

↑Support creators by visiting their site 😊