Black Bean Cakes With a Spicy Yogurt Sauce

In a medium-sized mixing bowl, add all ingredients except oil.

Mix until well combined.

Separate about 1⁄3 of the mixture into a small mixing bowl.

Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.

Stir to completely combine.

Adjust seasoning with salt and pepper.

If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.

Place a large sauté pan over medium-high heat.

When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled sauté pan.

Working in batches, cook bean cakes until crisp and golden brown on both sides.

Lightly flatten cakes with a spatula during the cooking process.

Drain hot bean cakes on a paper towel.

Continue cooking until all bean cake batter is used.

Keep cakes warm in a 250 degree oven until ready to serve.

SPICY YOGURT SAUCE: Mix all ingredients chill for 30 minutes.