Spicy Black-Bean Cakes
2 tablespoons olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped
1 tablespoon ground cumin
2 cans (15.5oz each) black beans, drained and rinsed
coarse salt and ground pepper
1 large sweet potato, peeled and grated
1 large egg, lightly beaten
1/2 plain dried breadcrumbs
1. Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
2. Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
3. Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more.
Martha serves this with Lime Sour Cream, which can be found here: http://www.marthastewart.com/recipe/spicy-black-bean-cakes