Crispy Black Bean Cakes With Sour Cream And Avocado Recipes

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.

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

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.

Steps:

• Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
• In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
• Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
• Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
• Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.