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


  1. Preheat the broiler. Line a baking sheet with parchment

  2. 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.

  3. 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.

  4. 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.

  5. In a small bowl, mix yogurt, zest, juice and cilantro.


Double or triple the recipe. Cilantro and lime zest aren't needed.