Black Bean Cakes With A Spicy Yogurt Sauce - cooking recipe

Ingredients

2 (15 ounce) cans low-sodium black beans, drained and rinsed
2 large tomatoes, seeded and chopped
1/2 cup bell pepper, chopped (any color will do)
1/4 cup fresh cilantro, chopped
1/2 cup green onions or 1/2 cup scallion, chopped
2 large garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 cup all-purpose flour, plus more as needed
canola oil (for cooking) or vegetable oil (for cooking)
salt and pepper
SPICY YOGURT SAUCE
2 cups plain yogurt
1 lime, juice of
1 tablespoon cumin
1/4 cup cilantro, chopped fine
1 teaspoon chili powder
1/2 teaspoon garlic powder
salt and pepper

Preparation

In a medium-sized mixing bowl, add all ingredients except oil.
Mix until well combined.
Separate about 1/3 of the mixture into a small mixing bowl.
Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.
Stir to completely combine.
Adjust seasoning with salt and pepper.
If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.
Place a large saute pan over medium-high heat.
When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled saute pan.
Working in batches, cook bean cakes until crisp and golden brown on both sides.
Lightly flatten cakes with a spatula during the cooking process.
Drain hot bean cakes on a paper towel.
Continue cooking until all bean cake batter is used.
Keep cakes warm in a 250 degree oven until ready to serve.
SPICY YOGURT SAUCE: Mix all ingredients chill for 30 minutes.