I found this recipe black bean cakes in June, 2017 issue of Vegetarian Today Magazine.
Black Bean Cakes with Cilantro Scallion Slaw
Makes 2 Servings.
For the Slaw, puree:
1/3 cup sour cream or (dairy free sour cream)
1/4 cup thinly sliced scallions
10 sprigs fresh cilantro
1/2 jalapeno chile, chopped finely
Juice of 1 lime
1 1/2 cup shredded green cabbage
Puree the sour cream, scallions, cilantro and jalapeño with the lime juice. Add the shredded cabbage and stir to combine. Refrigerate covered and chill while you prepare the cakes
For the Cakes, mash:
1 can of black beans, drained and rinsed
1 egg white
1/4 cup ground organic tortilla chips
1/4 cup diced bell pepper
2 tablespoons grated onion
1/2 teaspoon each ground coriander and chile powder
salt to taste
2 tablespoons olive or coconut oil
Mash half of the beans with the egg white in a bowl. Stir in the remaining whole beans, tortilla chips, bell pepper, onion, coriander and chile powder; season with salt to taste. Chill the bean mixture for at least 10 minutes then form into 2, 3 inch round cakes.
Fry the cakes in olive or coconut oil until heated through, about 4 minutes per side.
Serve the cakes with the slaw.