Barbados Black Bean Cakes With Mango Salsa

• Mango salsa
• 2 cups peeled, diced mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely diced red onion
• 1 serrano pepper, seeded and minced
• 2 tbsp coarsely chopped fresh cilantro leaves
• 1 tsp minced fresh ginger root
• 1 tbsp fresh lime juice
• Black Bean cakes
• Two 15 0z cans black beans, rinsed
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup finely chopped red onion
• 1 egg white, slightly beaten
• 1 tsp ground cumin
• 1 tsp minced garlic
• 1/2 tsp ground allspice
• 1/8 tsp cayenne pepper
• 1/3 cup dry bread crumbs
• Nonstick cooking spray
• 1 tbsp olive oil
• Fresh chopped cilantro and lime wedges for garnish (optional)

1. Salsa: Combine all the salsa ingredients in a bowl. Set aside
2. Bean Cakes: Place the beans in a large bowl and coarsely mash them until they stick together. Add the cilantro, onion, egg white, cumin, garlic, allspice and cayenne. Mix until well blended. Divide the mixture into 8 equal parts. Shape into 1/2 inch thick patties. Coat the patties with bread crumbs. Spray both sides with nonstick cooking spray.
3. Heat the oil in the skillen over medium high heat. Add the bean cakes and fry until golden brown on both sides, turning once, about 8 minutes total. Serve warm with the mango salsa. Garnish with cilantro and lime wedges.

mango, mango, red bell pepper, red onion, serrano pepper, cilantro, fresh ginger root, lime juice, black bean cakes, black beans, cilantro, red onion, egg, ground cumin, garlic, ground allspice, cayenne pepper, bread crumbs, nonstick cooking spray, olive oil, cilantro

Taken from www.epicurious.com/recipes/member/views/barbados-black-bean-cakes-with-mango-salsa-1263075 (may not work)