Dinners/spicy black bean cakes

Serves: 4

Active Time: 20 minutes

Total Time: 30 minutes

From: http://www.marthastewart.com/332312/spicy-black-bean-cakes

Ingredients

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 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 (see recipe, below)

Directions

STEP 1

Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.

STEP 2

Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.

STEP 3

Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.

STEP 4: Lime Sour Cream

For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.