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spicy black bean cakes
Items
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| Since 1906
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Lime Sour Cream:
1/2 cup Reduced Fat Sour Cream
2 tsp Fresh Lime Juice
1 smallJalapeño Pepper, minced
Salt to taste
Black Bean Cakes:
2 tbsp Olive Oil, divided
4 Green Onions, thinly sliced
6 Garlic Cloves, pressed
2 fresh Jalapeño Peppers, finely diced
1 tbsp Ground Cumin
2 - 14.5oz cans Black Beans, drained and rinsed
Salt, to taste
Black Pepper, to taste
2 cups grated raw Sweet Potato
1 Egg, lightly beaten
1/2 cup Plain Dried Bread Crumbs
Mix together sour cream, lime juice, 1 small minced jalapeño and salt in a small bowl. Refrigerate until ready to serve. Serve with Black Bean Cakes.
Black Bean Cakes:
Preheat Small Skillet over medium heat. Heat 1 tablespoon olive oil and add green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapeños , and cumin. Cook until fragrant, about 30 seconds.
Transfer contents of pan to 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. Shape into 8 patties.
Set the cooking rack in the oven about 4 inches from heat source. Set oven to broil. Lightly grease the Large Cookie Sheet with 1 tablespoon oil.
Place bean patties on Large Cookie Sheet and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with Lime Sour Cream.