Spicy Black Bean Cakes with Lime-Jalapeno Yogurt

• 2 tablespoons olive oil
• 4 scallions, thinly sliced
• 6 garlic cloves, pressed
• 1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
• 1 tablespoon ground cumin
• 2 cans (15.5 ounces each) black beans, drained and rinsed
• Coarse salt and ground pepper
• 1 large sweet potato, peeled and coarsely grated (2 cups)
• 1 large egg, lightly beaten
• 1/2 cup plain dried breadcrumbs
• Lime Sour Cream (see recipe, below)

Directions

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. Serve with Lime Sour Cream.
4. For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

Read more at Marthastewart.com: Spicy Black-Bean Cakes - Martha Stewart Recipes

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I used a yam (well, "yam"-- the oranger sweet potato), shredded it somewhere between fine and coarse-- which made the end result more like a mash, but I had been worried the potato wouldn't cook completely otherwise. I made the cakes smaller (ended up with about 16 instead of 8), and substituted 2% Greek yogurt for the sour cream. I took out the ribs and seeds of the jalapenos, and it wasn't spicy at ALL-- kind of a disappointment (tasted like diced green bell pepper in the sauce). The cumin really makes the flavor of the cakes.

Enjoy! That was good times the other night-- thanks Erica! And the rest of you missed out! :)