adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Black Bean Cauliflower Cakes with Pico de Gallo
Black Bean Cauliflower Cakes with Pico de Gallo
0 Likes
Prep Time:
30 minutes
Total Time:
55 minutes
Delicious cauliflower and black bean cakes, perfect on their own or paired with grilled chicken.
Ingredients:
  • 1 bag (24 oz) Value Size frozen cauliflower & three cheese sauce
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 tablespoons chopped green onions (2 medium)
  • 1 clove garlic, peeled
  • 2 cups cooked white rice
  • 1 cup coarsely crushed tortilla chips
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • About 6 tablespoons vegetable oil
  • 3/4 cup salsa or pico de gallo
  • Crema or sour cream, if desired
Instructions:
  • Prepare the frozen cauliflower according to package instructions, then cool for 10 minutes after opening the bag. In a food processor, combine beans, green onions, garlic, salt, and the cooked cauliflower. Blend until smooth. Add rice and crushed tortilla chips. Form the mixture into 14 patties, each 1/2 inch thick and 3 inches in diameter (using about 1/3 cup of the bean mixture for each patty). Coat the patties with bread crumbs and refrigerate for approximately 1 hour to help them hold their shape.
  • Heat 2 tablespoons of oil in a 12-inch skillet over medium heat. Cook 4 patties for 4 to 6 minutes, flipping once, until they are a light golden brown. Continue cooking the rest of the patties the same way, adding more oil as necessary.
  • Top your patties with flavorful pico de gallo and a drizzle of creamy crema for a delicious finish.

Similar Recipes