Black bean cakes with corn, green onion and cilantro and a little crushed red pepper, if you dare. Offset the heat with an avocado cream sauce. Make ahead and freeze too!
30ouncesblack beans2 cans drained, but not rinsed or about 3 cups
½cupgreen onionthinly sliced
½cupcorncut off the cob (about 1 corn cob)
2garlic clovesminced
¼teaspooncrushed red pepper flakes
¼teaspoonsalt
¼teaspoonpepper
½cupPanko breadcrumbswhole wheat
¼cupcilantrochopped
2Tablespoonsmayonnaise
Olive oil cooking spray
Avocado Cream Sauce
1Hass avocado
½cupsour creamor Greek yogurt
1Tablespoonlemon or lime juice
1garlic cloveminced or pressed
Salt and pepper to taste
Instructions
Black Bean Cakes
Mash black beans with a potato masher or fork. Mixture will be slightly chunky.
Add remaining ingredients to the bowl and mix until thoroughly combined.
Form mixture into patties about a ¼ cup each in size.
Allow patties to gel in refrigerator for 30 minutes if possible (or overnight.)
Lightly spray frying pan with olive oil.
Place black bean cakes in pan and cook for about 4-5 minutes on each side, turning only once.
Remove to plate lined with paper towels and allow to set for several minutes.
Serve with avocado cream or toppings such as sour cream or guacamole.
Avocado Cream Sauce
Combine ingredients in a food processor and blend until smooth. Add salt and pepper to taste.
Video
Notes
Be careful not to use too much oil in the frying process or the black bean cakes will become fragile. To make ahead and freeze, prepare recipe and make black bean patties. Freeze in a covered baking tin or transfer to a ziplock bag once the patties are frozen. Defrost completely and cook according to instructions.