Black bean Cake

TIME

Total Time: 25 mins


INGREDIENTS

1/4 cup finely ground yellow cornmeal

2 (15-ounce) cans black beans, drained and rinsed

2 medium garlic cloves, finely chopped

1 large egg

1/2 cup plain breadcrumbs

1/2 cup fresh cilantro, coarsely chopped

1/2 cup white onion, finely chopped

4 teaspoons hot sauce

4 teaspoons kosher salt

1/4 cup canola or vegetable oil

For the avocado cream:

1 medium avocado, cut in half lengthwise, peel and pit removed

1/2 cup fresh cilantro, coarsely chopped

1/4 cup sour cream

2 tablespoons freshly squeezed lime juice

To assemble:

6 fried eggs

INSTRUCTIONS

1. Heat the oven to 300°F and arrange a rack in the middle. Place cornmeal in a shallow dish and set aside.
2. Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in the bowl of a food processor fitted with a blade attachment. Pulse until incorporated and beans are broken down but some whole beans remain, about 15 pulses. Scrape down the sides of the bowl with a rubber spatula during processing.
3. Form 6 (3-inch) patties and dust each patty on both sides with cornmeal. Place on a baking sheet.
4. Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes. Place 3 patties in the pan and fry until golden, about 3 to 5 minutes. Flip and repeat on the second side. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining patties.

For the avocado cream:

1. Place all ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth. Season with salt.

To assemble:

1. Place bean cakes on serving plates. Top each with a fried egg and 2 tablespoons of the cream.