Spicy Black-Bean Cakes

Looking for creative new recipes for Meatless Mondays?  Look no further!  These boldly flavored Black-Bean Cakes are sure to fill up even the heartiest of appetites.  

For the Black Bean Cakes

• 1 Tbsp coconut oil (why coconut oil?)
• 4 scallions, thinly sliced
• 6 garlic cloves
• 1-2 jalapeño chiles, seeded and finely chopped
• 1 Tbsp ground cumin
• 2 cans black beans (15.5 ounces each)
• 1 large sweet potato, peeled and grated (about 2 cups)
• 1 large egg
• 1/2 cup plain dried bread crumbs
• Salt and Pepper to taste

1.  Move oven rack to top position and heat broiler.

2.  In a small skillet over medium heat, add 1 Tbsp of oil.  Cook scallions until softened, about 1 minute.  Add the garlic, jalapeño, and cumin.  Cook until fragrant, about 30 seconds.  Set aside.

3.  Add the beans to a large mixing bowl and mash with a fork or potato masher, leaving about one quarter of the beans whole.  Season generously with salt and pepper.  I used 1 tsp of salt and several twists of fresh cracked pepper. 

4.  Fold in the sweet potato, egg, and bread crumbs.  Divide into 8 balls of equal size and flatten into patties.

5.  Line a baking sheet with parchment paper and place the patties 1/2 inch apart.  Broil about 4 inches from heat until golden brown, about 8- 10 minutes.  Using a metal spatula carefully flip the cakes and broil until crisp on the opposite side, about 3-4 more minutes.  

6.  Serve with lime yogurt dipping sauce.

Lime Yogurt Dipping Sauce

• 1/2 cup plain greek yogurt (or sour cream if you happen to have an aversion to greek yogurt, but greek yogurt is much better for you!)
• 2 tsp fresh lime juice
• 1 small jalapeño chile, minced
• Coarse salt

1.  In a small bowl combine the yogurt with the lime juice and jalapeño; season with salt.