Spicy Black-Bean Cakes
Because these crispy bean cakes are broiled rather than fried, the recipe doesn’t call for much oil, so the cakes contain less fat; they are also easier to prepare than fried versions.
Recipe information
Yield
serves 4
Ingredients
Lime Sour Cream
Preparation
Step 1
Heat the broiler. In a small skillet over medium heat, warm 1 tablespoon of the oil. Cook the scallions until softened, 1 minute. Add the garlic, jalapeño, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
Step 2
Add the beans to the bowl; mash with a fork or a potato masher, leaving about one quarter of the beans whole. Season generously with salt and pepper. Fold in the sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
Step 3
Brush a baking sheet with the remaining tablespoon oil; place the patties on the sheet, 1/2 inch apart. Broil 4 inches from the heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn the cakes. Broil until crisp, 2 to 3 minutes more. Serve with the lime sour cream.
Lime Sour Cream
Step 4
In a small bowl, combine the sour cream with the lime juice and jalapeño; season with salt.
easy grating
Step 5
If you want to grate the potatoes with a box grater (instead of a food processor), use the large holes, and work over a bowl.