One of the reason I love to cook black bean cakes is because they are simple, healthy and inexpensive. I pretty much throw whatever I have in them and, depending on how hands on I feel, I pan sear or bake them. You really cant go wrong as long as they stay in cake form. I have tried many different things to try and "bind" them (ground flax, chia seed, the list goes on) but eggs have always worked best for me.
This version of black bean cakes is super simple and uses sweet potato which we always have on hand. I alter the amount of sweet potato vs black beans based on what I have more of and it always works out fine.
Spicy Black-Bean Cakes
Adapted from Martha Stewart
* cook your beans from scratch!