Black Bean Cakes

Spicy Black Bean Cakes with Lime Sour Cream

• For Bean Cakes:

• Olive Oil

• scallions

• garlic cloves, crushed

• jalapeno chiles, finely diced (optional)

• 2 cans of black beans, drained and rinsed

• 1 large sweet potato, peeled and coarsely grated

• 1 large egg, lightly beaten

• 1/2 cup plain bread crumbs

  
  

• For Lime Sour Cream:

• 1/2 cup reduced fat sour cream

• 2 teaspoons fresh lime juice

• 1 small jalapeno, minced (optional)

• Heat the broiler. In a small skillet over medium heat, warm 1 tablespoon of the oil. Cook the scallions until softened, about 1 minute. Add garlic, jalapeno and cumin and cook until fragrant; 30 seconds. Transfer to a large bowl.

• Add the beans to the bowl; mash with a fork or potato masher, leaving about one quarter of the beans whole. Season with salt and pepper. Fold in the sweet potato, egg and breadcrumbs. Divide into 8 equal sized balls; flatten into patties.

• Brush baking sheet with remaining oil and place patties on the sheet. Broil until golden brown, about 8 to 10 minutes. Turn cakes over and broil an additional 2 to 3 minutes until crisp.

• Combine the sour cream, lime juice and jalapenos and season with salt.

• Serve cakes with sour cream for dipping.

  
  

  ***I served mine with salsa....and cooked some under the broiler and some in the frying pan.***