Black Bean Cakes

The contrast of the salsa versus the yogurt and sourcream is excellent!

• Ready In: 45 mins
• Serves: 3
• Yields: 9 patties

Ingredients

• 2 (15 ounce) cans black beans, drained and rinsed
• 4  tablespoons vegetable broth or 4  tablespoons water or 4  tablespoons chicken broth
• 1  teaspoon butter
• 1  cup onion, small diced
• 3  garlic cloves, finely minced
• 3  tablespoons  jalapenos, finely diced
• 1  teaspoon cumin
• 1⁄2 teaspoon chili powder
• 1  egg
• 1⁄2 cup  oat bran
• 2  tablespoons flax seeds
• 1  tablespoon lemon juice
• 2  tablespoons cilantro, chopped
• 3  tablespoons plain nonfat yogurt
• 3  tablespoons sour cream
• 1⁄2 cup salsa (chose mild, medium or hot according to your tastes)

Directions

1. 1 Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
2. 2 In a nonstick skillet, add the onions, garlic, jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
3. 3 Combine the sauteed vegetables with the beans. Add the egg, oat bran, lemon juice, cilantro. Grind and add the flaxseed. Let stand for 5-8 minutes to allow the flavors to combine.
4. 4 Form the mix into nine 3 oz patties.
5. 5 Lightly butter the skillet. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
6. 6 Combine the yogurt and sour cream.
7. 7 Serve the bean cakes with a dollop of the dairy topping and salsa, garnish with additional cilantro if desired.