Blend warm risotto, beans, cheese, scallions, cilantro, cumin and cayenne in a large bowl. Fold in egg; cover and refrigerate overnight.
Heat oven to 450 degree F. Prepare a large nonstick baking sheet, or a baking sheet lined with nonstick foil. Scoop out mixture, using a slightly heaping 1/3-cupful. Gently shape into circle on prepared sheet. Repeat for a total of 12 cakes. Bake at 450 degree F for 25 minutes, until crisp. Serve with Yogurt-Cilantro sauce and salad.
Blend yogurt, cilantro, lime zest and juice, salt and pepper in a small bowl. Refrigerate for at least 1 hour before serving.