Black Bean Croquettes with Avocado Mango Salsa
2 15-ounce cans black beans, rinsed
1 teaspoon ground cumin
1 cup frozen organic corn kernels, thawed
1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
2 cups finely chopped tomatoes
2 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon olive oil (optional)
1 avocado, diced
½ cup ripe mango, small diced
Juice of 1 lime
Preheat Electric Skillet to 400°F. Spray lightly with oil before laying down the croquettes.
In a food processor, pulse black beans and cumin until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
Mix the remaining 1/3cup breadcrumbs and oil (optional) and 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Roll the bean mixture into balls (sized according to your serving needs) Lightly roll each ball in breadcrumb mix, until evenly coated.
Cook the croquettes (uncovered) until heated through and the breadcrumbs are golden brown, about 7 minutes each side.
For salsa: Stir avocado, mango, and lime into the remaining tomato mixture. Serve with croquettes.