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Spicy, Smoky Bean Cakes with Lime Slaw and Charred Avocado

[Photograph: Kerry Saretsky]

These hearty, hit-the-spot, Tex-Mex vegan cakes are a cinch to make. Toss green onion, garlic, bell pepper, jalapeƱo, and cilantro into the food processor along with black beans, kidney beans, and a good kick of chipotle, and blend up. Bake the patties with a bit of olive oil until they're fried-crispy, and serve on a bed of spicy, fresh lime slaw. I quickly sear the avocado, rubbed with olive oil and sprinkled with salt, in a hot skillet for a few seconds to make it extra smoky and soft.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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