Spicy Black Bean Cakes with Lime Sour Cream

I hesitate to post a picture of this meal because they really don't do it justice. I even questioned after making them that my children would even fall for it. But, they did and they were quite tasty. They are sort of mexican hashbrownish type food. Lime sour cream is a must go with these little patties. They are made with shredded sweet potato and black beans so they are a perfect portion of protein and nutrition. They taste great and made a great meal with a big salad and fresh fruit of the season.

Spicy Black Bean Cakes

Martha Stewart Recipe

2 T. olive oil

4 scallions, thinly sliced

6 garlic cloves, minced

1 to 2 jalapeno chiles, finely chopped

1 T. ground cumin

2 cans black beans or home cooked, drained and rinsed

salt and pepper

1 large sweet potato, peeled and coarsely grated ( 2 cups )

1 large egg

1/2 C. plain dried bread crumbs (use planko crumbs for gluten free)

Heat broiler. In small skillet over medium heat, warm olive oil and cook scallions until softened, about 1 min. Add garlic, jalapeno and cumin. Cook about 30 seconds, don't burn! Transfer to a large bowl.

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

Brush a baking sheet with olive oil; place patties on the sheet. Drizzle with a little oil on top of each pattie. Broil 4 inches from heat until golden; 8 -10 minutes. With a spatula, flip over and broil until crisp. Serve with lime sour cream.

Lime Sour Cream

1/2 cup sour cream

2 t. fresh lime juice

1 small jalapeno, minced

salt

Mix all and serve on the side for dipping. I doubled this.