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1
In the bowl of a food processor, puree 1/2 of the drained black beans.
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2
Add the onion, garlic and cilantro and pulse to combine.
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3
(A small amount of bean cooking liquid may be added as needed to puree.)
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4
Add the egg and pulse for 10 seconds.
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5
Transfer mixture to a medium mixing bowl.
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6
Add the remaining half of the beans and gradually add the flour until the mixture becomes firm enough to form into a loose ball.
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7
Add salt, pepper, and hot sauce.
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8
If too thick, adjust consistency with bean cooking liquid.
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9
Form cakes using a 4-ounce ice cream scoop.
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10
Dredge in seasoned flour prior to cooking.
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11
Heat a large non-stick saute pan to medium heat and add olive oil.
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12
Cook black bean cakes for 3 minutes on each side, until golden brown and crispy.
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13
Place a scant 1/4 cup of Lime Crema on a plate, place Bean Cake on top and garnish with a healthy dollop of Chunky Guacamole.
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14
Combine all ingredients thoroughly and store in an airtight jar or container.
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15
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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16
Published by William and Morrow, 1993.
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17
In a medium mixing bowl, combine all ingredients.
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18
Mash together with a spoon, being careful not to mix too much.
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19
Lime Crema: 1 cup sour cream 1/4 cup heavy cream 1 lime, juiced Salt and white pepper 1 tablespoon chopped chives
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20
In a small bowl combine all ingredients.
