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Oh, Baby Cakes!

Crab Cakes With Cilantro Salsa
Veggie Parmesan Cakes
Zesty White Bean Burgers
Asian Patties

(Family Features) - Spring celebrations call for fresh new recipe ideas. Try an up-to-date twist on the traditional with flavorful main-course patties and cakes that are fun to prepare and very versatile.

Get set for springtime entertaining with a well-rounded lineup of delicious cakes and patties that require fresh ingredients and little preparation. Whether served as an elegant entrée or appealing appetizer, surprise guests with a pretty, hands-on dish perfect for just about any gathering.

Prepare a classic seasonal favorite — minus the meat — with Zesty White Bean Burgers, or jazz up the menu with restaurant-style crab cakes topped with cilantro salsa. Always keep one chef's tip in mind: "Choose quality ingredients to ensure these patties and cakes deliver only the finest flavors to your table," says Kim Anderson, test kitchen expert for Progresso Foods.

No matter how you serve them, these little gems are sure to shine this spring! Visit www.progressofoods.com for more fresh springtime recipes and ideas.

Patty Pointers

Keep these handy suggestions at your fingertips:

Clear a kitchen workspace with ample room to mix and shape the patties.
When working with sticky mixtures, wetting your hands with water or spraying them with cooking spray helps prevent a mess.
Consider mixing and forming the patties up to 24 hours before cooking. Store them tightly covered, or sealed in plastic wrap, in the refrigerator.
Freeze patties 30 to 45 minutes to firm them up before cooking — they won't fall apart when placing them in the pan.

Crab Cakes With Cilantro Salsa

Cilantro Salsa
1 can (15 ounces) Progresso black beans, drained, rinsed
1 can (11 ounces) whole kernel sweet corn, drained
1 large tomato, chopped (1 cup)
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
2 tablespoons lime juice
1 tablespoon olive or vegetable oil
2 teaspoons ground cumin
1 teaspoon sugar
1/4 teaspoon salt
Crab Cakes
3 cans (6 ounces each) crabmeat, drained
1/2 cup finely chopped green bell pepper
1/2 cup Progresso Italian style bread crumbs
1/4 cup chopped cilantro
2 tablespoons mayonnaise or salad dressing
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 medium green onion, sliced
1 egg, beaten
2 tablespoons vegetable oil
2/3 cup Progresso Italian style bread crumbs

Stir together Cilantro Salsa ingredients; cover and refrigerate.
Stir together Crab Cakes ingredients except 2 tablespoons oil and 2/3 cup bread crumbs. Shape into 16 cakes, each about 2 inches in diameter.
In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.

16 servings

Veggie Parmesan Cakes

1/4 cup Progresso Italian style bread crumbs
2 tablespoons grated Parmesan cheese
1 egg white, slightly beaten
1 package (10 ounces) veggie burgers, partially thawed (4 patties)
Cooking spray
1 can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon dried basil leaves

In shallow bowl, mix bread crumbs and cheese.
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Dip veggie burgers into egg white; coat with bread crumb mixture. Spray both sides of each burger with cooking spray; add to skillet. Cook 4 to 6 minutes or until browned on both sides.
Add tomatoes, tomato sauce and basil; stir gently to mix. Reduce heat to medium-low; simmer 5 to 10 minutes or until sauce is of desired consistency, stirring occasionally. If desired, serve with additional Parmesan cheese.

4 servings

Zesty White Bean Burgers

1 can (15 ounces) Progresso cannellini (white kidney) beans, drained, rinsed
1 cup Progresso plain bread crumbs
1 can (4.5 ounces) chopped green chiles, undrained
2 medium green onions, chopped
1 egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
5 slices (1 ounce each) Monterey Jack cheese
5 whole wheat hamburger buns, toasted
1 1/4cups shredded lettuce
1/3 cup guacamole
5 tablespoons salsa

In blender or food processor, place beans. Cover and blend until slightly mashed. In medium bowl, mix beans, bread crumbs, chiles, green onions and egg. Shape into 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal.
In 10-inch skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, turning at least once, until crisp and thoroughly cooked on both sides.
Top patties with cheese. Cover and cook about 1 minute or until cheese just begins to melt.
Top bottom halves of buns with lettuce, patties, guacamole and salsa. Cover with tops of buns.

5 servings

Asian Patties

1/2 cup uncooked brown rice
1/4 cup dried lentils (2 ounces), sorted and rinsed
1 1/2cups water
1/4 cup finely chopped cashews
2 tablespoons Progresso bread crumbs (any flavor)
2 tablespoons stir-fry sauce
4 medium green onions, finely chopped (1/4 cup)
1 egg, beaten
1 medium stalk celery, sliced (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1/2 cup water
2 tablespoons stir-fry sauce
Hot cooked Chinese noodles or rice, if desired

In 2-quart saucepan, heat rice, lentils and 1 1/2 cups water to boiling. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the green onions and egg. Shape into 4 patties, each about 1/2 inch thick.
Spray 10-inch skillet with cooking spray; heat over medium heat. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.
In same skillet, heat remaining ingredients except noodles to boiling. Reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.

4 servings

SOURCE: Progresso Foods