Serves: 6 Category: Appetizer Cuisine: Cuban Source: Cuba Cucina Hearst Books Ingredients: 7 Tbs olive oil 2 Tbs flour 1/3 cup chopped onion 2 cloves garlic 1/3 cup chopped sweet red pepper 1/3 cup chopped sweet green pepper 1 tsp Cumin 1/8 tsp Cayenne pepper Salt and pepper 2 cans black beans, drained, rinsed 1 tsp chopped cilantro 1 beaten egg bread crumbs sour cream chopped parsely Heat 2 Tbs oil in pan, add flour and stir to make roux. Set aside. Make sofrito by sauteeing onions, garlic and peppers in 2 Tbs oil to soften. Add cumin, cayenne pepper and beans and simmer for a few minutes. Add roux and simmer to thicken for a few minutes. Let cool. Salt and pepper to taste. Add chopped cilantro. Shape in patties on waxed paper and refrigerate to harden for a few hours. Heat remaining oil. Brush patties with egg, dredge in bread crumbs and fry in oil for 3 minutes on each side until brown. Top each cake with dollop of sour cream and chopped parsely.