Heat 1 tablespoon of the olive oil
in a medium saute pan over medium heat. When it is hot, add the onion, cumin, coriander, salt, and pepper and cook until the onion
is soft and lightly caramelized, about 3 minutes. Add the garlic
and cook until fragrant, about 30 seconds. Remove the pan from the heat and set aside to cool.
In a medium mixing bowl, mash
the black beans
well with the back of a fork. The bean mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, 2 tablespoons cilantro, beaten egg
, half of the lime
juice, and hot sauce
and mix well. Add the flour to the mixture, as needed, until the mixture binds.
Heat 6 tablespoons of the olive oil in a medium nonstick skillet over medium heat. When the oil is hot, use a 1/3-cup measure to make 8 patties and transfer the bean patties to the pan.
Cook's Note: the cakes
will be delicate.
Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
Combine the tomatoes, the remaining lime juice, the remaining tablespoon of olive oil, and cilantro
, to taste. Garnish the bean cakes with yogurt
and tomato relish and serve immediately. Drizzle
with chipotle chile
oil, if desired.