Chili Bean Cakes with Avocado Salsa
Bursting with bold flavors and satisfying textures, these Chili Bean Cakes with Avocado Salsa are a vibrant and nutritious meal perfect for vegetarians and spice enthusiasts alike. Made with a hearty mix of mashed black beans and chickpeas seasoned with cumin, paprika, and fresh red chili, the patties are pan-fried to golden perfection for a crisp exterior. Paired with a refreshing avocado salsa—featuring creamy avocado, juicy tomato, zesty lime, and fragrant cilantro—this recipe strikes a perfect balance of spice and freshness. Ready in just 35 minutes, it’s an easy, protein-packed dish ideal for weeknight dinners or casual gatherings. Serve it as a standalone entrée or pair it with a crisp green salad for a well-rounded meal.
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Recipe Information
Ingredients
- 400 g (1 can) Black beans
- 400 g (1 can) Chickpeas
- 1 Red chili (finely chopped)
- 1 tsp Ground cumin
- 1 tsp Paprika
- 100 g Breadcrumbs
- 1 Egg
- 2 tbsp Olive oil (for frying)
- 2 Avocado (diced)
- 1 Tomato (diced)
- 1 Red onion (finely chopped)
- 2 tbsp Fresh cilantro (chopped)
- 1 Lime (juiced)
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
Instructions
Drain and rinse the black beans and chickpeas, then transfer them to a large mixing bowl.
Using a fork or potato masher, mash the beans and chickpeas until mostly smooth with some texture remaining.
Add the finely chopped red chili, ground cumin, paprika, breadcrumbs, egg, and a pinch of salt and pepper to the bean mixture. Mix well until the ingredients are fully combined.
Shape the mixture into 8 evenly sized patties, about 1 cm thick. Set aside.
Heat the olive oil in a large non-stick frying pan over medium heat. Once hot, add the patties, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and crisp. Remove to a plate lined with paper towels to drain excess oil.
In a separate bowl, combine the diced avocado, tomato, red onion, chopped cilantro, lime juice, salt, and black pepper. Toss gently to combine, ensuring the avocado cubes remain intact.
Serve the chili bean cakes warm with a generous spoonful of avocado salsa on top or on the side.
Nutrition Facts
Calories |
407576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5489.9 g | 7038% | |
| Saturated Fat | 403.4 g | 2017% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 536732 mg | 23336% | |
| Total Carbohydrate | 68874.1 g | 25045% | |
| Dietary Fiber | 21403.4 g | 76441% | |
| Total Sugars | 9031.4 g | ||
| Protein | 23316.7 g | 46633% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 156428 mg | 12033% | |
| Iron | 6936.2 mg | 38534% | |
| Potassium | 467470 mg | 9946% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
