Black Bean Cakes with Green Salsa

2 (15oz) cans cooked black beans
2 Tbsp canola Oil
2 Tbps minced yellow onions
2 garlic cloves, minced
1 tsp ground cumin
1 tsp salt
1/4 cup masa de harina

Garnish
1/2 cup green salsa
2 TBSP crumbled feta cheese
1/4 cup slivered red onions

Green Salsa:
1 1/2 pds tomatillos
1/4 cup minced yellow nion
2 garlic cloves, peeled
2 serrano peppers, stemmed and seeded
1/2 tsp salt
1/4 tsp white pepper
3 TBSP chopped cilantro

Rinse and drain black beans. Saute 1 Tbsp of canola oil over med heat. Cook onion, garlic, cumin, and salt until onions are translucent. Place drained beans and onion mixture in bowl and mash with potato masher until well combined. Gradually add masa, allowing mixture to absorb ir before adding more. Test dough by rolling it in the palm of your hand. Keep adding masa until dough doesn't stick to your hands and holds the shape of a ball. Divide dough into 16 small balls and flatten into cakes. Place a large skillet over medium heat and add the remaining 1 TBSP of canola. Saute cakes until lightly browned on each side, about 3 to 5 minutes per side. Top with Green Salsa, feta cheese and slivered red onions. Makes 16 cakes, serves 8.

Green Salsa:
Preheat oven to 350. Peel husks off the tomatillos. Place them in a roasting pan with the onion, garlic, and serrano peppers. Roast for 25 to 35 min. Remove from oven and cool. Place roasted ingredients in a food processor and puree. Season with salt, white pepper and cilantro. chill until ready to serve.. Makes 2 1/2 cups.

Number of Servings: 8

Recipe submitted by SparkPeople user MVBYRD.