• 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

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.