Spicy Black Bean Cakes
3 tablespoons olive oil, divided
1/2 teaspoon red crushed pepper
1 tablespoon cumin seeds
1 fresh chili pepper, finely chopped
4 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 cup red pepper, finely chopped
1/4 cup cilantro, finely chopped
salt and black pepper to taste
32 ounces cooked black beans, drained and rinsed
1 medium grated raw sweet potato
1 egg, lightly beaten
2 tablespoons cornmeal
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook red crushed pepper, cumin seeds, chili pepper, and garlic for 30 seconds. Add onions, red pepper, and cilantro. Season with salt and pepper. Cook for 5 minutes.
Transfer contents of skillet to a large bowl. Stir in cooked black beans, and mash with a fork. Mix in sweet potatoes,
egg, and cornmeal. Divide into 15 to 20 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon
olive oil. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more.
Yield: 15 to 20 servings
