CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND AVOCADO

CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND AVOCADO image

Categories Bean

Yield 4

Number Of Ingredients 11

2 T. vegetable oil, plus more for frying
1 small onion, cut into 1/4 inch dice
1 large garlic clove minced
3/4 tea. ground cumin
1/4 tea cayenne
2--15 oz. cans black beans, drained
1 1/4 cup plain dry bread crumbs
kosher sald and pepper
1/3 cup flour
2 large eggs, beaten
sour cream, avocado, scallions and lime wedges for serving

Steps:

in med skillet, heat 2 Table. oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 min. Add cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into 12 1/4 cup patties, about 1/2 inch thick. Put the flour, beaten eggs and remaing 3/4. cup bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere, In a very large skillet, heat 1/8 inch oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 min. per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.