Spicy Black-Bean Cakes

  1. Heat the broiler.
  2. In a small skillet over medium heat, warm 1 tablespoon of the oil.
  3. Cook the scallions until softened, 1 minute.
  4. Add the garlic, jalapeno, and cumin; cook until fragrant, 30 seconds.
  5. Transfer to a large bowl.
  6. Add the beans to the bowl; mash with a fork or a potato masher, leaving about one quarter of the beans whole.
  7. Season generously with salt and pepper.
  8. Fold in the sweet potato, egg, and breadcrumbs.
  9. Divide into 8 balls of equal size; flatten into patties.
  10. Brush a baking sheet with the remaining tablespoon oil; place the patties on the sheet, 1/2 inch apart.
  11. Broil 4 inches from the heat until golden brown, 8 to 10 minutes.
  12. With a thin metal spatula, carefully turn the cakes.
  13. Broil until crisp, 2 to 3 minutes more.
  14. Serve with the lime sour cream.
  15. In a small bowl, combine the sour cream with the lime juice and jalapeno; season with salt.
  16. 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)

Another recipe

Switch theme