CRISPY BLACK BEAN CAKE WITH AVOCADO LIME CREMA

Crispy Black Bean Cake with Avocado lime Crema image

Provided by barbara lentz @blentz8

Number Of Ingredients 20

BLACK BEAN CAKES
1 small onion diced
3 clove(s) garlic minced
2 teaspoon(s) cumin
1/2 teaspoon(s) cayenne pepper
2 - 15 oz cans black beans drained
1/2 cup(s) plain dry breadcrumbs
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper
1/3 cup(s) flour
2 large eggs
1 cup(s) panko bread crumbs
3 tablespoon(s) olive oil
CILANTRO LIME CREMA
1 cup(s) mexican crema or sour cream
1 large avocado
1/2 - lime juiced
1/2 cup(s) cilantro chopped
GARNISH
- fresh cilantro chopped

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