Spicy Black-Bean Cakes
- 2 tablespoons olive oil
- 4 scallions, thinly sliced
- 6 garlic cloves, pressed
- 1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
- 1 tablespoon ground cumin
- 2 cans (15.5 ounces each) black beans, drained and rinsed
- Coarse salt and fresh ground pepper
- 1 large sweet potato, peeled and coarsely grated (2 cups)
- 1 large egg, lightly beaten
- 1/2 cup plain dried breadcrumbs
- Lime Sour Cream (recipe below)
- 1/2 cup reduced-fat sour cream
- 2 teaspoons fresh lime juice
- 1 small jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
- Coarse salt
- Heat the broiler.
- In a small skillet over medium heat, warm 1 tablespoon of the oil.
- Cook the scallions until softened, 1 minute.
- Add the garlic, jalapeno, and cumin; cook until fragrant, 30 seconds.
- Transfer to a large bowl.
- Add the beans to the bowl; mash with a fork or a potato masher, leaving about one quarter of the beans whole.
- Season generously with salt and pepper.
- Fold in the sweet potato, egg, and breadcrumbs.
- Divide into 8 balls of equal size; flatten into patties.
- Brush a baking sheet with the remaining tablespoon oil; place the patties on the sheet, 1/2 inch apart.
- Broil 4 inches from the heat until golden brown, 8 to 10 minutes.
- With a thin metal spatula, carefully turn the cakes.
- Broil until crisp, 2 to 3 minutes more.
- Serve with the lime sour cream.
- In a small bowl, combine the sour cream with the lime juice and jalapeno; season with salt.
- If you want to grate the potatoes with a box grater (instead of a food processor), use the large holes, and work over a bowl.
olive oil, scallions, garlic, jalapeno chiles, ground cumin, black beans, salt, sweet potato, egg, breadcrumbs, sour cream, sour cream, lime juice, jalapeno chile, salt
Taken from www.epicurious.com/recipes/food/views/spicy-black-bean-cakes-383352 (may not work)