White Bean Cakes with Avocado Cream!

1 clove garlic

1 jalapeno, seeded

1/4 c. cilantro

1/4 c. chives

2 cans canellini beans, rinsed

1 t. cumin

1 t. chili powder

1 t. pepper

1 c. oats

1 egg

1 c. cornmeal

1 T. canola oil

1 avocado, pitted

1/2 c. yogurt

1 lime, juiced

1 t. salt

1/4 c. toasted pumpkin seeds

Pulse together garlic, jalapeno, cilantro, and chives in a food processor.  Add beans, cumin, chili powder, pepper, oats, and egg and pulse until combined.  Form into eight patties and dredge in cornmeal.  Place on parchment paper and chill in the refrigerator for 15 minutes.  Cook patties in a large skillet sprayed with canola oil.  Meanwhile, combine avocado, yogurt, lime juice, and salt in the cleaned food processor and puree until smooth. Top each bean cake with the avocado cream and garnish with pumpkin seeds and cilantro.