Source: dLife

Garlic and cumin give these bean cakes a bold flavor.

Servings

1 cup low sodium canned black beans , drained
2 tbsp unsalted tomato paste
2 medium garlic cloves , minced
1.5 tsp ground cumin , divided
0.25 tsp salt
2 tbsp bread crumbs
0.5 tsp black pepper , ground
1 olive oil cooking spray
2 tsp extra virgin olive oil
0.25 cup Salsa
0.25 cup Sour Cream, nonfat
1 tbsp fresh cilantro , chopped

1 To prepare, combine the black beans, tomato paste, garlic, 1/2 teaspoon cumin, and salt in a large bowl and mash with a fork. Divide mixture evenly into 8 balls and set aside.
2 Combine the breadcrumbs, pepper and remaining 1 teaspoon cumin in a shallow dish. Roll balls in crumb mixtures. Shape into 1/2-inch-thick patties.
3 Coat a large nonstick skillet with cooking spray, add oil. Place over medium-high heat until hot. Add patties, cook 2 minutes on each side or until lightly browned.
4 To serve, place 1 bean cake on each of 8 individual serving plates. Top each with 1 1/2 teaspoons salsa and 1 1/2 teaspoons sour cream. Garnish with cilantro (optional).

Garlic and cumin give these bean cakes a bold flavor.