Spicy Black Bean Cakes

INGREDIENTS

Lime Sour Cream
1/2 cup sour cream
2 tsp lime juice
1 small fresh jalapeno pepper, minced
Sea salt to taste

Bean Cakes
2 Tbsp extra virgin olive oil, divided
1/2 yellow onion, finely diced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 Tbsp ground cumin
2 (540 mL) cans black beans, drained and rinsed
Sea salt and pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

DIRECTIONS

To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.

Heat 1 tablespoon of olive oil in a small skillet over medium heat. Cook diced onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.

Transfer contents of skillet to a 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. Divide into 8 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 oil. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more.

Serve with lime sour cream.