Spicy Black Bean Cakes

Here is another very yummy meatless meal. Another plus…this recipe won’t heat up your kitchen during the summer. Oh, and I can’t forget to mention that it’s quick, cheap and crazy healthy. How could you pass up this gem? We sure haven’t in our house. I’ve made these several times this summer and I’ve been super happy with dinner every time.

Since this is a pantry meal I have been able to shift this meal around on the menu as needed. If something fun and summery comes up where I need a quick meal I don’t have to worry about dinner taking too long. The thing that takes the longest is shredding the sweet potato. While the cakes are cooking away in the broiler I mix together the sour cream and put together a salad.

Enjoy!

2 Tablespoons olive oil

4 scallions, thinly sliced

6 garlic cloves, minced

1 jalapeno, finely chopped

1 Tablespoon ground cumin

30 oz. black beans, drained and rinsed

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

1 large egg, lightly beaten

½ cup plain breadcrumbs

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

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

Brush a baking sheet with remaining olive oil and place patties on sheet about half an inch apart. Broil four inches from the heat until golden brown, about eight to ten minutes. Carefully turn cakes over and broil until crisp, two to three minutes more.

Lime Sour Cream:

½ cup sour cream

2 teaspoons fresh lime juice

1 small jalapeno, minced

Mix all ingredients in a small bowl. Season with salt to taste and serve with the black bean cakes.

 

Adapted from Everyday Food: Great Food Fast by Martha Stewart