Love Cakes

For bean cakes: In large saucepan, heat 2 tablespoons oil over medium heat. Add onion, garlic, cumin and salt; cook 5 minutes until translucent.

Place drained beans in medium bowl. With hand mixer, mash beans to a thick paste. Add onion mixture; mix on low speed until just combined. Add corn flour at the very end; mix until combined.

With hands, form mixture into balls the size of a golf ball. Place between two sheets of waxed paper; flatten ball into a pancake shape about 3/8-inch thick.

For salsa: Preheat oven to 350 F. Combine onions, garlic and serrano pepper on baking sheet. Roast in oven 30 minutes; transfer to bowl to cool.

Add drained tomatillos to bowl with onions; transfer to food processor. Add cilantro; process until pureed.

To finish, heat 2 tablespoons olive oil until hot. Add two black bean cakes; cook on both sides until browned and crispy. Transfer bean cakes to plate; top each with a tablespoon of green salsa and a tablespoon of sour cream. Sprinkle crumbled feta on top; garnish with red onion.