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1
Combine the bulgur with 1 1/2 cups of water in a small saucepan.
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2
Bring to a boil, reduce heat to medium low, cover and simmer until tender, 10 to 12 minutes.
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3
Drain off the excess water and cool the bulgur completely.
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4
Heat the oil in a small skillet over medium-high heat.
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5
Add the tomato paste, chili powder, cumin and cayenne and whisk until the oil is yellow and the spices are fragrant, about 45 seconds.
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6
Remove from the heat and let the chili oil cool to room temperature.
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7
Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl.
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8
Refrigerate until ready to serve.
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9
Position an oven rack at the top of the oven and preheat the broiler.
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10
Line a baking sheet with foil.
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11
Combine the beans, cooked bulgur, cheese, breadcrumbs, 1 scallion, chili oil and 1/2 teaspoon salt in a large bowl.
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12
Use a potato masher to mash and combine the mixture until it holds together when squeezed.
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13
Form into 8 uniform cakes about 3/4-inch thick.
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14
Arrange the cakes on the prepared baking sheet and generously coat each with cooking spray.
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15
Broil until a golden-brown crust forms, 3 to 4 minutes.
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16
Remove the baking sheet from the broiler and use a metal spatula to flip each cake.
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17
Coat the tops of the cakes with cooking spray and continue to broil until the tops are golden brown, 3 to 4 minutes.
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18
Spread the romaine on a platter, transfer the chili cakes to the platter, drizzle with the sour cream mixture and sprinkle with cheese and the remaining scallion.
