Black Bean Cakes with Fruit Chutney

Make a double batch of the bean cakes and freeze half.
Diet Type: Vegetarian

Ingredients:
1 15 ounce can seasoned black beans, undrained
3/4 cup whole wheat flour
2 tablespoons canola oil
1 teaspoon baking powder
1/8 teaspoon Cayenne
1/2 cup diced celery
1/4 teaspoon black pepper
1/4 teaspoon Cumin
1/4 cup diced tomatoes
1 medium apple, peeled, cored and diced
1 orange, peeled and diced
1 kiwi, peeled and diced
1/4 cup water
1 tablespoon honey
1/2 teaspoon Curry Powder
1/4 teaspoon ginger powder
2 tablespoons peanuts

Serves: 4

Cooking Time: 30 minutes - one hour

Instructions:
Mix beans, flour, celery, black pepper, and baking powder until blended. Set aside. Place diced apple, honey and water in saucepan and bring to a boil. Reduce heat and add remaining Chutney ingredients except peanuts. Simmer for 2-3 minutes. Remove from heat and stir in peanuts. Heat oil in skillet over medium heat until hot, turn to medium-low heat. Drop black bean mix into skillet in 2 tablespoon patties, flatten to 1/4" and cook until firm and brown on both sides, about 2-3 minutes per side. Arrange on plate and pour warmed Chutney over each cake.

Authored By: Polly Pitchford, Full Spectrum Health™