Black Bean Cakes With a Spicy Yogurt Sauce

Top with a tomato relish or salsa

• Ready In: 40 mins
• Serves: 6
• Yields: 12 Cakes

Ingredients

• 2 (15 ounce) cans  low-sodium black beans, drained and rinsed
• 2  large tomatoes, seeded and chopped
• 1⁄2 cup bell pepper, chopped (any color will do)
• 1⁄4 cup fresh cilantro, chopped
• 1⁄2 cup green onions or 1⁄2 cup scallion, chopped
• 2  large garlic cloves, minced
• 2  teaspoons ground cumin
• 1  teaspoon chili powder
• 1  cup all-purpose flour, plus more as needed
•  canola oil (for cooking) or   vegetable oil (for cooking)
•  salt and pepper

• SPICY YOGURT SAUCE

• 2  cups plain yogurt
• 1  lime, juice of
• 1  tablespoon cumin
• 1⁄4 cup cilantro, chopped fine
• 1  teaspoon chili powder
• 1⁄2 teaspoon garlic powder
•  salt and pepper

Directions

1. In a medium-sized mixing bowl, add all ingredients except oil.
2. Mix until well combined.
3. Separate about 1⁄3 of the mixture into a small mixing bowl.
4. Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.
5. Stir to completely combine.
6. Adjust seasoning with salt and pepper.
7. If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.
8. Place a large sauté pan over medium-high heat.
9. When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled sauté pan.
10. Working in batches, cook bean cakes until crisp and golden brown on both sides.
11. Lightly flatten cakes with a spatula during the cooking process.
12. Drain hot bean cakes on a paper towel.
13. Continue cooking until all bean cake batter is used.
14. Keep cakes warm in a 250 degree oven until ready to serve.
15. SPICY YOGURT SAUCE: Mix all ingredients chill for 30 minutes.