Black Bean Cakes

3 cups black beans, cooked, drained
1 Tbsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. salt
1/3 cup cilantro, chopped
1 oz. olive oil
1/2 cup plain yogurt
1 Tbsp. milk
cayenne pepper, to taste

Place beans in blender or food processor; process until smooth. Add
cumin, chili powder and salt; process. Add cilantro; process lightly.
Roll mixture into balls, allowing 3 balls per portion. Place balls
between sheets of wax paper; press to form 1/8-in. thick rounds. Place
olive oil in non-stick skillet; heat until hot. Fry bean cakes for 2 to 3
minutes per side. Reserve warm. Combine remaining ingredients;
refrigerate until chilled.

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