For the bean cakes, combine all but the cornmeal and oil into a food processor. Pulse until combined - but not pureed, you still want a bit of texture.
Shape into 8 2” cakes and dredge both sides in cornmeal. Chill in fridge for 15 minute to firm them up before frying.
Fry over med-high in oil for 4 minutes covered. Flip then fry another 4-6 minutes.
For sauce, combine all ingredients together stirring until smooth.