Black Bean Cauliflower Cakes with Pico de Gallo

Vegetarian
Health score
3%
Black Bean Cauliflower Cakes with Pico de Gallo
55 min.
14
176kcal

Suggestions


Are you looking for a delicious and satisfying vegetarian dish that will impress your family and friends? Look no further than these Black Bean Cauliflower Cakes with Pico de Gallo! Perfectly crispy on the outside and packed with flavor on the inside, these cakes are a delightful way to enjoy wholesome ingredients while keeping your meal light and nutritious.

With a base of creamy cauliflower and hearty black beans, these cakes are not only rich in protein but also bursting with vibrant flavors. The addition of green onions and garlic elevates the taste, while the crunchy tortilla chips provide a satisfying texture. Each cake is coated in crispy panko breadcrumbs, ensuring a golden-brown finish that is simply irresistible.

What’s more, these cakes are incredibly versatile! Serve them as a main dish or as a delightful appetizer at your next gathering. Topped with fresh pico de gallo and a drizzle of crema or sour cream, they become a fiesta of flavors that will have everyone coming back for seconds. Ready in just 55 minutes and yielding 14 servings, this recipe is perfect for meal prep or entertaining a crowd. Dive into this culinary adventure and treat yourself to a dish that’s as nutritious as it is delicious!

Ingredients

  • 24 oz cauliflower frozen
  • 15 oz black beans rinsed drained canned
  • tablespoons spring onion chopped (2 medium)
  • clove garlic peeled
  • 0.5 teaspoon salt 
  • cups rice white cooked
  • cup tortilla chips crushed
  • 0.5 cup panko bread crumbs plain crispy
  • tablespoons vegetable oil 
  • 0.8 cup pico de gallo 
  • serving cream sour

Equipment

  • food processor
  • frying pan

Directions

  1. Cook frozen cauliflower as directed on bag; open bag and cool 10 minutes. In food processor, place beans, green onions, garlic, salt and the cauliflower. Cover; process until smooth. Stir in rice and crushed tortilla chips. Shape mixture into 14 patties, each about 1/2 inch thick and 3 inches in diameter, using about 1/3 cup bean mixture for each. Coat patties with bread crumbs. Refrigerate about 1 hour so mixture holds together.
  2. In 12-inch skillet, heat 2 tablespoons oil over medium heat. Cook 4 patties in oil 4 to 6 minutes, turning once, until light golden brown. Repeat until all patties are cooked, adding oil as needed.
  3. Serve patties topped with pico de gallo and drizzled with crema.

Nutrition Facts

Calories176kcal
Protein9.47%
Fat40.22%
Carbs50.31%

Properties

Glycemic Index
14.5
Glycemic Load
7.33
Inflammation Score
-4
Nutrition Score
7.6604348226734%

Flavonoids

Apigenin
0.01mg
Luteolin
0.04mg
Kaempferol
0.19mg
Quercetin
0.36mg

Nutrients percent of daily need

Calories:175.83kcal
8.79%
Fat:8.1g
12.46%
Saturated Fat:1.34g
8.35%
Carbohydrates:22.8g
7.6%
Net Carbohydrates:19.07g
6.94%
Sugar:2.33g
2.58%
Cholesterol:0.51mg
0.17%
Sodium:342.99mg
14.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.29g
8.58%
Vitamin C:25.17mg
30.51%
Vitamin K:21.9µg
20.86%
Fiber:3.72g
14.9%
Manganese:0.28mg
13.88%
Folate:50.79µg
12.7%
Phosphorus:87.21mg
8.72%
Potassium:270.23mg
7.72%
Vitamin B6:0.15mg
7.4%
Magnesium:28.76mg
7.19%
Vitamin B1:0.1mg
6.98%
Iron:1.07mg
5.96%
Vitamin B5:0.58mg
5.82%
Vitamin E:0.82mg
5.5%
Copper:0.11mg
5.39%
Vitamin B2:0.09mg
5.02%
Selenium:3.35µg
4.78%
Calcium:38.13mg
3.81%
Zinc:0.56mg
3.73%
Vitamin B3:0.74mg
3.71%
Vitamin A:72.38IU
1.45%