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Ingredients Jump to Instructions ↓

  1. 1/4 cup finely ground yellow cornmeal

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

  3. 2 medium garlic cloves, finely chopped

  4. 1 large egg

  5. 1/2 cup plain breadcrumbs

  6. 1/2 cup white onion, finely chopped

  7. 4 teaspoons hot sauce

  8. 1 1/2 teaspoons kosher salt

  9. 1/4 cup canola or vegetable oil For the avocado crema:

  10. 1 medium avocado, cut in half lengthwise, peel and pit removed

  11. 1/2 cup fresh cilantro, coarsely chopped

  12. 1/4 cup sour cream

  13. 2 tablespoons freshly squeezed lime juice To assemble:

  14. 6 fried eggs

Instructions Jump to Ingredients ↑

  1. For the black bean cakes: Heat the oven to 300°F and arrange a rack in the middle. Place cornmeal in a shallow dish and set aside. 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. Form 6 (3-inch) patties and dust each patty on both sides with cornmeal. Place on a baking sheet. 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 crema: Place all ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth. Season with salt. To assemble: Place bean cakes on serving plates. Top each with a fried egg and 2 tablespoons of the crema.

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