Black Bean Cakes and Salsa

This recipe came from Better Homes and Gardens.  I made a couple of alterations to the recipe by using creole seasoning instead of chili powder, added some cayenne pepper & red pepper, used fat free sour cream, & added 1/4 cup salsa.
The recipe made more servings than I expected! It fed myself and 3 others (2 cakes a piece).  There were 6 patties remaining that I placed in a Tupperware container. Our house lab (Cash) successfully opened the leftover container and finished off our black bean cakes.  I guess you can say they were enjoyed by our entire household, pets included.

mashed beans

combined ingredients (looks gross but tastes great!) 

cook 3-5 minutes per side



The finished cakes topped with salsa, sour cream (seasoned with Creole) and jalepeno slice



Here is the recipe from BHG:Ingredients

• 1-1/2  cups  prepared salsa
• 1    jalapeno pepper
• 2  15-oz. cans  black beans, rinsed and drained
• 1  8.5-oz. pkg.  corn muffin mix
• 2-1/2  tsp.  chili powder
• 2  Tbsp.  olive oil
• 1/2  cup  sour cream
• 1/2  tsp.  chili powder

Directions

1. In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeno; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeno.
2. In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
3. In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeno, and seasoned sour cream. Makes 4 (2-cake) servings.