Black Bean Cakes with Mango Salsa

BARBADOS BLACK BEAN CAKES
(Borrowed from Vegetarian Times Cookbook)

Two 15 oz cans black beans
1/4 cup chopped 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 groung allspice
1/8 tsp cayenne pepper
1/3 cup bread crumbs
Nonstick cooking spray
1 Tbsp olive oil

Place 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 in 1/2 inch thick patties. Coat the patties with bread crumbs. Spray both sides with nonstick cooking spray. Heat the oil in a skillet over med-high heat. Add the bean cakes and fry until golden brown on both sides, turing once, about 8 minutes total. Serve warm with the mango salsa. Garnish with cilantro and lime wedges.

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 (I omitted this pepper)
2 Tbsp coarsely chopped fresh cilantro leaves
2 tsp minced fresh ginger root
1 Tbsp fresh lime juice

ENJOY!!