This dish started as an accident.  My Chef Instructor at school told us to pick a protein and work with whatever we had in the walk in.  It was Friday and our order from purchasing got lost or misplaced, so a mystery box challenge began.  It started off much like the initial mad dash for product on Top Chef, so I instantly knew this was going to be fun.   Pork tenderloin, gone. Beef shoulder, gone. Trout, gone… pshh I don’t need it anyway, I went straight for the black beans.

I completely surprised myself and this dish came out so freakin’ good. As a main dish or an appetizer, your taste buds will thank you, and I highly recommend you try this out.

Ingredients

• 1 sweet potato, peeled and grated
• 1 can of black beans, rinsed
• 1 Serrano chili, seeded and minced
• 1 egg
• 1/3 cup bread crumbs
• 8 cloves of garlic, minced **See awesome garlic trick below!
• 6 green onions, small dice
• 1 tsp salt (might need more depending on your taste)
• 1 tsp pepper
• 1.5 tbsp cumin
• 1 tsp onion power (optional)
• 1 tsp red pepper flakes
• olive oil

Chili Lime Yogurt Sauce

In a saute pan, combine 2 tbsp of olive oil, green onions, and serrano chili; briefly sweat and toss in garlic for last 30 seconds of cooking, remove from heat once slightly cooked. In a large bowl, grate sweet potato, mix in the beans, egg, breadcrumbs, salt, pepper, cumin, onion powder, red pepper flakes, mash beans with hands or fork. Combine the cooked onions and garlic, and mix together.   Form cakes, should make about 9 and reserve.

For the Chili Lime Yogurt Sauce combine Greek yogurt, lime juice, lime zest, salt, and serrano chili. Mix well and taste. Adjust seasoning and refrigerate.

In your reserved saute pan, add about 1/2 cup of frying oil. Just enough to fry the cake, probably about 1/4″ from the bottom of the pan. Do not submerge.  When oil starts to smoke it is hot enough, start by frying one cake to test. Turn heat down if needed, you don’t want the oil to continue to smoke. Fry for about 1 minute on each side until cakes are golden.  Repeat and salt immediately after frying, place on paper towel.

Serve immediately on a plate with a dollop of the Chili Lime Yogurt sauce and a wedge of lime for a garnish.  Voila- Delish! I hope you enjoy.

Thanks for reading, xo-G

** Hate mincing garlic? I sure do, especially in large quantities like this! Get out your micro-plane grater and go to town quicker! Careful not to snag your fingers.