Black Bean Cakes With Fried Eggs and Avocado Crema |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Black bean cakes packed with hot sauce and herbs give this dish a Mexican touch. Make everything except the fried eggs in advance and just reheat, assemble, and serve for your next brunch. Based on a recipe from . Ingredients:
1 medium avocado, cut in half lengthwise, peel and pit removed |
2 tablespoons freshly squeezed lime juice |
1/4 cup sour cream |
1/2 cup fresh cilantro, coarsely chopped |
1/4 cup finely ground yellow cornmeal |
2 (15 ounce) cans black beans, drained and rinsed |
2 medium garlic cloves, finely chopped |
1 large egg |
1/2 cup plain breadcrumbs |
1/2 cup fresh cilantro, coarsely chopped |
1/2 cup white onion, finely chopped |
4 teaspoons hot sauce |
4 teaspoons kosher salt |
1/4 cup canola oil |
6 eggs |
1 1/2 cups monterey jack and cheddar cheese blend, shredded |
Directions:
1. Mash avocado with lime juice. Add sour cream and cilantro. Chill.
2. Heat the oven to 300°F and arrange a rack in the middle. Place cornmeal in a shallow dish and set aside.
3. 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.
4. Form 6 (3-inch) patties and dust each patty on both sides with cornmeal.
5. 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.
6. Transfer to a baking sheet and place in the oven to keep warm.
7. 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.
8. Fry or poach eggs.
9. Place bean cakes on serving plate. Top each with a fried or poached egg, 1/4 cup cheese and 2 tablespoons of the crema.
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