Black Bean Cakes Makes 8

1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper (save ½ to decorate top)
1 TBSP seeded and finely chopped poblano chili pepper (hotter peppers can be used)
2 cloves minced garlic
2 tsp butter
1 cup black beans
1 egg
2 tsp cilantro
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 tsp pepper
1/4 tsp hot pepper sauce
1/2 cup fine bread crumbs
1 TBSP olive oil

Wear gloves when using any hot peppers.

Cook onion, peppers and garlic in butter until tender. Transfer mixture to mixing bowl and stir in all remaining ingredients EXCEPT bread crumbs. Stir in ¼, of bread crumbs to form a mixture that will stay together. Shape into 8, ½ inch patties and coat with the remaining ¼ cup of bread crumbs. Heat oil in sauté pan until medium-high heat until both sides are golden brown. Remove cakes and place on paper towel to remove excess oil. Arrange two cakes on a small plate.

TOP WITH ORANGE CILANTRO SOUR CREAM
1 cup sour cream, finely chopped orange zest, finely chopped cilantro
Combine together in bowl and place a dollop on top of two black bean cakes and add a teaspoon of chopped red sweet pepper.