Black bean and brown rice cakes

Ingredients

• •2 can black beans, rinsed and drained
• •2 green onions, coarsely chopped
• •1 jalapeno, seeded and chopped
• •1/4 teaspoon ground cumin
• •3/4 cup cooked brown rice
• •Coarse salt and ground pepper
• •1 tablespoon extra-virgin olive oil
• •1/2 cup plain low-fat yogurt
• •1 tablespoon fresh cilantro, finely chopped , plus leaves for serving
• •1 tablespoon fresh lime juice

Steps

1. 1Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)
2. 2Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.
3. 3Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.