Heat 1 tablespoon olive oil in a small skillet over medium heat.
Saute green onions and bell peppers until softened, about 1 minute.
Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
Transfer contents of skillet to a large bowl. Stir in black beans and mash with a fork. Season with salt and pepper.
Mix in sweet potatoes, cilantro, egg, and almond meal. Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet (I used an ovenproof skillet) with 1 tablespoon oil.
Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with jalapeño remoulade.