Recipe

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• 4 cups cooked black beans, drained or 4 cups rinsed
• 1 jalapeno, with seeds,finely diced
• 1 large yellow onion, finely diced
• 1/2 bunch cilantro, minced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• salt & pepper , to taste
• oil, for frying
• 2 cups sour cream
• 1/2 cup buttermilk
• 1/2 bunch cilantro, minced
• 1 tsp lemon juice

• 1 Place all bean cake ingredients, except oil, in a large mixing bowl and combine, partially mashing black beans (hands are best for this).
• 2 Shape mixture into patties about 2 inches in diameter by 1 inch thick (an ice cream scoop is and ideal measure for this size patty).
• 3 Fry over medium-high heat in a lightly oiled, heavy-bottomed pan, about 2 minutes per side, until cooked through.
• 4 Serve immediately with a generous scoop of Avocado Salsa and a generous drizzle of Cilantro Crema, if desired.
• 5 For Cilantro Crema: Combine all ingredients until well-blended.
• 6 Keep refrigerated until serving.
• 7 (Makes 2 1/2 cups.).