Black Bean Cakes With Ginger-Cilantro Cream

• 2 tablespoons butter, divided
• 1/2 cup finely chopped onion
• 1 tablespoon minced garlic
• 3/4 teaspoon ground cumin
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon ground coriander
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup panko
• 1 tablespoon lime juice
• 1 (14.5-ounce) can unsalted black beans, rinsed and drained
• 2 large eggs, lightly beaten
• 1/4 cup reduced-fat sour cream
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon grated peeled fresh ginger

1. Heat a medium skillet over medium heat. Add 1 tablespoon butter; swirl until butter melts. Add onion and garlic; cook 4 minutes, stirring occasionally. Stir in cumin, 1/2 teaspoon salt, coriander, red pepper, and 1/4 teaspoon black pepper; cook 30 seconds, stirring. Remove from heat. Stir in panko and lime juice.
2. Place beans in a bowl; coarsely mash with a fork. Stir in eggs. Stir in onion mixture. Divide bean mixture into 4 portions, gently shaping each into a 1/2-inch-thick patty. Heat pan over medium-high heat. Add remaining 1 tablespoon butter to pan; swirl until butter melts. Add patties to pan; cook 3 minutes on each side or until browned.
3. Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, sour cream, cilantro, and ginger. Serve with patties.
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butter, onion, garlic, ground cumin, kosher salt, ground coriander, red pepper, freshly ground black pepper, panko, lime juice, unsalted black beans, eggs, sour cream, fresh cilantro, fresh ginger

Taken from www.myrecipes.com/recipe/black-bean-cakes-0 (may not work)