BLACK BEAN CAULIFLOWER CAKES WITH PICO DE GALLO

Black Bean Cauliflower Cakes with Pico de Gallo image

Cauliflower and black beans make tasty bean cakes--serve alone or with a barbecued chicken breast.

Provided by Betty Crocker Kitchens

Time 55m

Yield 14

Number Of Ingredients 11

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
1/2 teaspoon salt
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

Steps:

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.
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.
Serve patties topped with pico de gallo and drizzled with crema.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Cake, Sodium 380 mg, Sugar 3 g, TransFat 0 g