Black Bean Cakes

[kirra]

Black Bean Cakes

Ingredients:

2 tablespoons olive oil, divided
1 2/3 cups chopped onions
1 jalapeño or Serrano pepper, seeded and minced
4 large cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon hot red pepper flakes
1 1/2 cups chopped carrots
4 cans (15 ounces each) black beans
Salt
Pepper
1/2 cup nonfat plain yogurt

Preparation:

In heated, nonstick skillet, place 1 tablespoon oil. Add onions and sauté over medium heat until they begin to brown. Add jalapeño, garlic, cumin, coriander and red pepper flakes. Cook for 30 seconds, stirring well. Add carrots and black beans; stir well. Season with salt and pepper.

Puree mixture in food processor. If too thick, add a little vegetable stock or water. Form 8 to 10 cakes; refrigerate.

To serve cakes, heat nonstick skillet and add 1 tablespoon oil. Brown both sides of cakes until heated through. Serve with yogurt.