Crispy Black Bean Cakes With Sour Cream And Avocado Recipes

SPICY BLACK-BEAN CAKES

Steps:

• Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
• Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
• Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
• For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND AVOCADO

Steps:

• Heat 2 tbsps oil. Add onion and garlic, cook over moderate heat until just softened, about 3 min. Addcumin and cayenne and cook until fragrant, one min . Scrape onion mixture into food processor. Add 1 1/2 cup bbeans and pulse til finely chopped but not smooth. Scrape the mixture into medium bowl and mix in remaining whole beans and 1/2 cup bread crumbs. Season with salt and pepper. Form into 12 1/4 cup patties, 1/2 inch thick. Put the flour, eggs, ad remaining 3/4 cup bread crumbs into 3 shallow bowls. Dust each cake with the flour, tapping off excess. Dip cakes in egg and then bread crumbs, pressing so that the bread crumbs adhere. In large skillet, heat 1/4 inch oiluntil shimmering. Add the cakes and fry over moderate heat til golden brown, about 2 min. on each side. Drain on paper towels. Serve with sour cream, avocado, scallions and lime wedges.

SPICY BLACK BEAN CAKES

Steps:

• To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
• Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions 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 to taste. Mix in sweet potatoes, egg, and bread crumbs. 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 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 lime sour cream.

CRISPY BLACK BEAN CAKE WITH AVOCADO LIME CREMA

Steps:

• Place 1 tbsp olive oil in saucepan. Add the onions and garlic and saute until soft. Add the cumin and cayenne. Place the onion mixture in a food processor. Add 1 and 1/2 cup of beans and and process until smooth. Remove from food processor and stir in the plain dry breadcrumbs, the remaining beans, salt and pepper. Shape into 6 patties.
• Get 3 shallow dishes. In one place the flour, the other place the eggs and beat them. In the third place the Panko. Place the 2 tbsp olive oil in large skillet. Dredge each bean cake in flour, then egg, then panko. Fry each one until crispy.
• To make the crema. Peel the avocado and place it in a food processor with lime juice and cilantro. Process for a few seconds. Add the crema and process until mixed well.
• Serve the crema over the bean cake and garnish with cilantro