Black Bean Cakes

2 Cup Cooked or 1 can; (19 ounces) black beans, drained
1/4 Cup Cilantro leaves; (packed)
2 Teaspoon Ground cumin
2 Teaspoon Chili powder
1/2 Teaspoon Dried oregano
1/2 Teaspoon Salt
2 Tablespoon Sour cream
4 Scallions; green and white parts, thinly sliced
1/2 Red bell pepper; seeded and finely chopped
1/4 Cup Dry bread crumbs;
or dehydrated mashed potato flakes (or more if needed)
2 Tablespoon Yellow cornmeal
2 Tablespoon Vegetable oil

Garnish: sour cream; chopped fresh cilantro, diced fresh red bell pepper
In a food processor, puree the black beans with the cilantro leaves, cumin,
chili powder, oregano, salt and sour cream. Transfer the mixture to a mixing
bowl and add the scallions, red bell pepper and enough bread crumbs to bind
the mixture tightly.

Form the mixture into twelve 2?inch disks and dredge them in the cornmeal.
In a large non?stick skillet, heat the vegetable oil. Saute the cakes for 2
to 3 minutes on each side or until the cornmeal is browned. Serve
immediately garnished with sour cream, cilantro and diced red bell pepper.

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