Black Bean Cakes with Mango-Lime Crema
Makes about 20 cakes

Ingredients
2 15oz cans black beans
2 garlic cloves
½ lime, juiced
1 tbsp sour cream
¼ cup cilantro leaves, chopped
1 cup fresh breadcrumbs
½ tsp cumin
½ tsp chili powder
¼ tsp cayenne
1 tsp salt

1. Preheat the oven to 400 degrees.

2. In a food processor, pulse the garlic, 1 can of beans, lime juice, and sour cream until moderately smooth. Transfer to a mixing bowl and fold in the remaining ingredients. Mix until properly combined.

3. With clean hands, form the bean mixture into 1 inch balls and set aside on a plate. Chill the balls for twenty minutes or so.

4. Line a baking sheet with parchment paper. Arrange the cakes on the sheet and bake for 20 minutes, until resembling falafel.

5. Arrange cakes on a platter, and serve room temperature with a dollop of crema (recipe follows) on top and some torn cilantro leaves for garnish.

Cilantro Lime Crema
Makes about 1 cup

1 cup sour cream
1 cup packed cilantro leaved, roughly chopped
1 small shallot
1 garlic clove
Juice of 1/2 a lime
1/2 teaspoon cumin
1/2 teaspoon salt

Combine all ingredients in a food processor and puree. Store in an airtight container for up to 3 days.