1 3/4cups + 1 tablespooncooked black beans(you'll need 2 15-ounce cans of black beans)
For the cilantro yogurt sauce
3/4cupplain Greek yogurt
2tablespoonslime juice
2tablespoonschopped cilantro
1pinchsalt
Instructions
For the black bean patties
In a large skillet over medium-high heat, add 1 1/2 teaspoons olive oil, onions and garlic. Cook for 3 minutes until onions are translucent and garlic is fragrant. Transfer mixture to a food processor.
Add the eggs, oats, vinegar, salt, black pepper and 1 1/2 cups black beans to the food processor. Pulse until mixture comes together, about 4 to 5 pulses.
Remove blade from food processor and fold in the diced jalapenos and remaining 1/3 cup black beans. Mixture may be slightly loose and wet.
In the same large skillet over medium-high heat, add 1 tablespoon olive oil. Drop in 1/3 cup of mixture into the skillet and press down with a spatula to form a patty. Fit in as many patties as possible in the skillet - I cooked 4 at a time.
Cook each patty about 5 minutes per side, or until patty is golden brown and a nice crust has formed. Remove from pan and repeat instructions to cook the remaining patties. Enjoy with a dollop of cilantro yogurt sauce or eat on a bun as a black bean burger!
For the cilantro yogurt sauce
In a small bowl, add the yogurt, lime juice, cilantro and salt. Mix together and serve with black bean cakes.
Notes
To reheat, place patties in a skillet over medium-high heat and warm for 1 to 2 minutes per side, until hot.