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Lustre Craft Cookware

Spicy Black Bean Cakes

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Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

Lime Sour Cream Ingredients
  • 1/2 cup Reduced Fat Sour Cream
  • 2 tsp. Fresh Lime Juice
  • 1 small Jalapeño Pepper minced
  • Salt to taste
Black Bean Cakes Ingredients
  • 2 tbsp. Olive Oil divided in half
  • 4 Green Onions thinly sliced
  • 6 Garlic Cloves pressed
  • 2 fresh Jalapeño Peppers finely diced
  • 1 tbsp. Ground Cumin
  • 2 - 14.5 oz cans Black Beans drained and rinsed
  • Salt to taste
  • Black Pepper to taste
  • 2 cups grated raw Sweet Potato
  • 1 Egg lightly beaten
  • 1/2 cup Plain Dried Bread Crumbs

Equipment

  • Large Cookie Sheet
  • 2 Quart Sauté Pan

Method
 

Instructions for the Black Bean Cakes
  1. Preheat 2 Quart Sauce Pan over medium heat. Heat 1 tablespoon olive oil and add green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapeños , and cumin. Cook until fragrant, about 30 seconds.
  2. Transfer contents of pan to large bowl. Stir in black beans and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Shape into 8 patties.
  3. Set the cooking rack in the oven about 4 inches from heat source. Set oven to broil. Lightly grease the Large Cookie Sheet with 1 tablespoon oil.
  4. Place bean patties on Large Cookie Sheet and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more.
Instructions for the Lime Sour Cream
  1. Mix together sour cream, lime juice, 1 small minced jalapeño and salt in a small bowl. Refrigerate until ready to serve. Serve with Black Bean Cakes.
  2. Enjoy!