Diabetes: Black Bean Cakes

Garlic and cumin give these bean cakes a bold flavor!

Black Bean Cakes

1 cup low sodium canned black beans, drained
2 tbsp unsalted tomato paste
2 garlic cloves, medium, minced
1 1/2 tsp ground cumin, divided
1/4 tsp table salt
2 tbsp bread crumbs
1/2 tsp black pepper, ground
1 Cooking Spray, olive oil, 1/3 sec spray
2 tsp extra virgin olive oil
1/4 cup Salsa
1/4 cup Sour Cream, nonfat
1 tbsp fresh cilantro, chopped

Black Bean Cakes

Directions

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.
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.
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.
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!