Black Bean Cakes with Yogurt Dipping Sauce
1 cup canned black beans, drained
½ cup grated sweet potato
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ cup almond flour
1 egg beaten
¼ cup plain full-fat yogurt
¼ teaspoon grated lime zest
1 teaspoon lime juice
1 teaspoon chopped fresh cilantro
Preheat the broiler. Line a baking sheet with parchment
In a small bowl, mash the black beans. Add sweet potato, onion powder, cumin, almond flour, and egg. Mix well with a spoon to combine.
Form the mixture into ½ inch balls. Place the balls on the prepared baking sheet and gently flatten them with the back of a spoon.
Broil until golden brown, about 10 minutes. Flip and broil until browned on the other side, another 2 to 3 minutes. Store any unoffered cakes in the refrigerator for up to 3 days or in the freezer for up to 6 months.
In a small bowl, mix yogurt, zest, juice and cilantro.
Double or triple the recipe. Cilantro and lime zest aren't needed.