Here is a low carb, yet very satisfying dish that can be served for breakfast, lunch or dinner. The cakes are lightly fried and become crispy around the edges and tender in the middle. I serve them with guacamole on the side or with a fried egg.

1 15 ounce can of black beans, rinsed and drained
1 15 ounce can of lentils, rinsed and drained
1 medium onion, chopped
3 garlic cloves, chopped
1/2 red bell pepper, chopped
3 tablespoons olive oil
Juice from 1/2 lime
1/4 cup fresh cilantro
Hot sauce (I use Cholula)
1 large egg
4 tablespoons ground coriander
4 tablespoons cumin
4-6 tablespoons flour (I use chickpea flour to cut carbs)
Salt and pepper
Vegetable oil

  Saute onions, peppers, and garlic in olive oil until soft. Add 1 tablespoon each cumin and coriander. Add salt and pepper and combine well. Remove from heat and add cilantro. Set aside to cool.
  In a medium bowl, partially mash black beans. Add the lentils, remaining cumin and coriander, lime juice, egg, hot sauce (to taste), salt and pepper, and cooled onion mixture. Combine well and add the flour, a couple of tablespoons at a time, until it resembles the consistency of a thick cookie batter.
  Heat enough oil in a saute pan to just cover the bottom. Measure a 1/3 cup of bean mixture and pour directly into pan, flattening it a bit with the back of the measuring cup. Fry until very dark and crispy and turn over to brown other side. Repeat until all the mixture is fried. Add more oil as needed.