Michael's Bocoles (from http://herbivoracious.com/)

Bocoles (Masa and Black Bean Cakes) with Spicy Yams

Yam filling:

2 tablespoons oil

1 white onion, diced

4 cloves garlic, minced

2 medium yams, peeled and finely diced (see below)

2 or more jalapeno peppers, minced

1 teaspoon cumin powder

salt

For the bocoles:

2 pounds (about 4 cups) masa or prepared masa harina, no wetter than necessary

2 cups refried black beans (Ducal brand is good or make your own)

2 teaspoons baking powder

salt

oil for pan frying

For serving:

shredded romaine lettuce hearts

crema or sour cream

salsa or jicama salad

optional: mole or pipian sauce

Heat the oil in a large skillet over a medium flame. Saute the onion and garlic for 1 minute. Add the yams, jalapeno and cumin and 1/2 teaspoon of salt. Cook, stirring occasionally until the yams are fully tender. Taste and adjust seasoning - they will likely need more salt. Feel free to make the filling spicier if that suits you.

Thoroughly mix the masa, refried beans, baking powder and 1 teaspoon salt. Taste and add more salt if needed. Heat 1/8" of oil in a large skillet over a medium flame. Make golf-ball sized balls of the dough and pat them between your hands into a pancake about 1/4" thick or so. Fry for about 3 or 4 minutes until brown on the outside and cooked but still soft on the inside. Alternatively, cook on a teflon cookie sheet with a little oil in a hot oven.

Serve as soon as possible, on a bed of shredded lettuce, topped with a generous amount of the yam filling, and garnished with crema. Pass the salad or salsa and optional mole on the side.