Spicy Black Bean Cakes

3 cups cooked and drained black beans
1 onion, diced
1 cup of GF yellow cornmeal
1 large egg
2 tsp. paprika
2 tsp. cumin
1 tsp. cayenne pepper
Salt
Canola Oil

I used my kitchen aid mixer to beat these ingredients to a paste. But you could mash the beans then incorporate the rest. Preheat a skillet to medium heat with 6-8 Tablespoons of Canola oil. Spoon about 1/3 cup of the mixture into the pan and smash out into a 1/2 inch thick patty. Fry in oil 6 minutes a side. Careful when turning over-very crumbly. Makes approximately 14 patties.

I served mine with a yogurt dipping sauce. If I had cilantro I would have used it. Salsa took away from the flavor, and the flavor was better when they were room temperature.

1/2 cup plain yogurt
Salt
Cayenne pepper

Next time I want to try this recipe without the cornmeal. The cakes soaked up all the oil which makes them extremely calorie dense. I have a notion that this won't happen if there is no corn meal to soak it up. I also might just try baking them. If you have a better recipe for Black Bean Cakes please let me know.