From Cooking Light Magazine, December 2002
Cakes
1/2 cup bottled salsa
2 tsp. ground cumin
2 (19-ounce) cans black beans, rinsed and drained
1 cup dry bread crumbs, divided
1/4 cup thinly sliced green onions
1/2 tsp. salt
Cooking spray
Green Onion Cream
1 cup reduced fat sour cream
1/2 cup thinly sliced green onions
Avocado Salsa
1 cup diced peeled avocado
1 cup diced plum tomato
4 tsp. fresh lime juice
Preheat oven to 375 F.
To prepare cakes, combine 1st three ingredients in food processor; process until smooth. Stir in 1/2 cup bread crumbs, 1/4 cup green onions, and salt.
Divide mixture into equal portions. (16 small patties is nice, I’ve also done 10-12 larger patties, which serves 4-5 people.) Place remaining 1/2 cup bread crumbs in a shallow dish. Dredge patties in bread crumbs and place on a baking sheet coated with cooking spray. Bake at 375 for 14 minutes, turning after 7 minutes.
To prepare toppings, combine sour cream and green onions in one small bowl; combine avocado, tomato and lime juice in another.
Top each patty with a dollop of sauce and a spoonful of salsa.
Serve with cornbread or corn crisps.