Crispy Black Bean Cakes With Sour Cream And Avocado Food

BLACK BEAN CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the sour cream: Mix all the ingredients together and set aside.
• For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
• For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
• For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
• Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
• Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
• While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
• Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND AVOCADO

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.

BLACK BEAN CAKES WITH FRIED EGGS AND AVOCADO CREMA

Steps:

• Mash avocado with lime juice. Add sour cream and cilantro. Chill.
• 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.
• Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes. Place 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.
• NOTE: The black bean cakes can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, place on a baking sheet and warm in a 375°F oven for 15 minutes.
• Fry or poach eggs.
• Place bean cakes on serving plate. Top each with a fried or poached egg, 1/4 cup cheese and 2 tablespoons of the crema.

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.