Black bean artichoke cakes recipe

Ingredients

• 4 cups canned black beans, drained and rinsed
• 1 cup coarsely chopped canned artichoke hearts
• 2 Tbsp ground cumin
• 1 Tbsp chili powder
• 2 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp Dijon mustard
• ¼ tsp salt
• ¼ tsp pepper
• 3 cups Japanese breadcrumbs (panko), divided
• ¼ cup canola oil
• Sour cream
• Fresh salsa

1. Mash together first 9 ingredients in a large bowl, using a potato masher. Stir in 2 cups Japanese breadcrumbs. Shape bean mixture into 12 (3-inch) patties using about ⅓ to ½ cup for each patty.
2. Place remaining 1 cup breadcrumbs in a shallow plate. Dredge patties in breadcrumbs, pressing gently.
3. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Fry half of patties in hot oil 2 minutes on each side; drain on a wire rack over paper towels. Repeat procedure with remaining 2 Tbsp. oil and patties. Serve with sour cream and salsa.