Spicy Black Bean Cakes recipe

8 servings

Lime Sour Cream:

1/2 cup reduced fat sour cream

2 teaspoons fresh lime juice

1 small fresh jalapeno pepper, minced

salt to taste

Bean Cakes:

2 tablespoons olive oil, divided

4 green onions, thinly sliced

6 cloves garlic, pressed

2 fresh jalapeno peppers, finely diced

1 tablespoon ground cumin

2 (14.5 ounce) cans black beans, drained and rinsed

salt and black pepper to taste

2 cups grated raw sweet potato

1 egg, lightly beaten

1/2 cup plain dried bread crumbs

To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl.

Cover, and refrigerate.

Heat 1 tablespoon olive oil in a small skillet over medium heat.

Cook green onions until softened, about 1 minute.

Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.

Transfer contents of skillet to a large bowl.

Stir in black beans, and mash with a fork.

Season with salt and pepper to taste.

Mix in sweet potatoes, egg, and bread crumbs.

Divide into 8 balls, and flatten into patties.

In the oven, set cooking rack about 4 inches from heat source.

Set oven to broil.

Lightly grease baking sheet with 1 tablespoon oil.

Place bean patties on baking sheet, and broil 8 to 10 minutes.

Turn cakes over, and broil until crispy, about 3 minutes more.

Serve with lime sour cream.