Black-Bean and Brown-Rice Cakes

Ingredients

• 30 ounces black beans rinsed drained canned
• 2 large spring onion coarsely chopped
• 1  jalapeno seeded chopped
• 0.3 teaspoon ground cumin 
• 0.8 cup brown rice cooked
• 1 serving coarse mustard 
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.5 cup yogurt plain low-fat
• 1 tablespoon cilantro leaves fresh finely chopped for serving
• 1 tablespoon juice of lime fresh

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat 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. Brush 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.
3. Let rest on sheet 5 minutes before removing.
4. Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper.
5. Serve patties topped with yogurt sauce and cilantro leaves.