Bean Cakes on Salsa(2 Points)

From scottmarcus.com

• Ready In: 50 mins
• Serves: 6

Ingredients

• 15  ounces chickpeas, rinsed and drained
• 1⁄3 cup reduced-fat sour cream
• 4  peeled garlic cloves
• 1  teaspoon cumin
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon green chili sauce (have no idea what this is, nor did I venture to find out. I used garlic tabasco sauce)
• 2  tablespoons white cornmeal

Directions

1. In a food processor puree above.
2. Refrigerate covered and chill for 30 minutes (Now you can go do some exercise.).
3. Make 6 cakes out of mixture about 1/2" thick.
4. Put 1/4 Cup of cornmeal on a plate and coat the 6 cakes.
5. Heat a nonstick pan. Use some of that spray stuff. Cook the cakes until browned on the bottom. Spray the tops. Flip and brown the other side.
6. Spoon 1/4 cup salsa per cake onto a plate and put cake on top.