Mini Black Bean Cakes With Green Onion Cream and Avocado Salsa

• 12 cup salsa
• 2 teaspoons ground cumin
• 28 ounces canned black beans, seasoned, rinsed and drained
• 1 cup dry breadcrumbs, divided
• 14 cup green onion, thinly sliced
• 12 teaspoon salt
• nonstick cooking spray
• 12 cup low-fat sour cream
• 14 cup green onion, thinly sliced
• 14 cup avocado, peeled, diced
• 14 cup plum tomato, diced
• 1 teaspoon lime juice

1. Preheat oven to 375.
2. To prepare cakes, combine first 3 ingredients in a food processor, process until smooth.
3. Stir in l/2 cup breadcrumbs, 1/4 cup green onions, and salt.
4. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.
5. Place 1/2 cup breadcrumbs in a shallow dish.
6. Dredge patties in breadcrumbs.
7. Place patties on a baking sheet coated with cooking spray.
8. Bake at 375 for 14 minutes, turning after 7 minutes.
9. To prepare toppings, combine sour cream and 1/4 cup green onions in a small bowl.
10. Combine avocado, tomato, and juice in a small bowl.
11. Top each patty with 1 teaspoon green onion cream and 1 teaspoon avocado salsa.

salsa, ground cumin, black beans, breadcrumbs, green onion, salt, nonstick cooking spray, lowfat sour cream, green onion, avocado, tomato, lime juice

Taken from www.food.com/recipe/mini-black-bean-cakes-with-green-onion-cream-and-avocado-salsa-378748 (may not work)