Black Bean Cakes (antigua And Barbuda)

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• 2 cups canned black beans
• 1/2 cup finely chopped onion
• 1 1/2 teaspoons ground cumin
• 1 tablespoon finely chopped jalapeno
• 2 tablespoons olive oil
• 1 small serrano pepper
• 5 roma tomatoes
• 1/2 a onion
• salt
• 1/2 cup plain yogurt
• 2 tablespoons chopped cilantro
• 1/2 a lemon, juice of

Recipe

• 1 prepare the salsa:
• 2 halve the tomatoes and the chile pepper, and roughly chop the onions. place them on a baking sheet and drizzle with olive oil.
• 3 place in a hot oven (mine was set to 500 degrees).
• 4 roast until the vegetables are a nice brown color. don't overcook (keep checking until they are done).
• 5 now put the vegetables in a pot with just enough water to cover. boil for 5 minutes.
• 6 transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.
• 7 prepare the cilantro yogurt:.
• 8 mix the yogurt with the cilantro and lemon juice and set aside.
• 9 prepare the bean cakes:.
• 10 rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. process until you have a nice paste.
• 11 make small cakes using 2 tbsp of bean mixture each. fry each cake in olive oil for about three minutes on each side, or until crispy brown.
• 12 remove from heat and keep warm.
• 13 to serve, top with salsa and cilantro yogurt.