Black Bean Cakes with Avocado and Cilantro Cream
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What makes these cakes so good is the addition of cayenne pepper, Mexican oregano, and cilantro. Plus, you can’t go wrong with an avocado cream sauce!
Hands-on: 20 minutesTotal: 25 minutes
- 4 Tbsp. extra-virgin olive oil, divided
- 2 small yellow onions, peeled and diced
- 3 garlic cloves, minced
- 4 cans (15 oz.) black beans, drained and rinsed
- 3 cups gluten-free panko bread crumbs
- 4 large eggs, divided
- 1 tsp. cayenne pepper
- ⅓ cup almond meal
- ⅓ cup gluten-free all-purpose flour
- 1 Tbsp. Mexican oregano
- 1 Tbsp. crushed red pepper
- ½ tsp. salt
- 1 large ripe avocado, peeled, pitted, and halved
- 1 oz. heavy cream
- 3 oz. sour cream
- 2 Tbsp. lemon juice
- ¼ cup chopped cilantro
- 1 tsp. salt
- 1 tsp. ground black pepper
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and garlic and cook until softened and translucent, about 5 minutes. Remove from heat and put into a food processor.
- Add beans, bread crumbs, 2 eggs, cayenne pepper, almond meal, and 1 tablespoon oil to onion mixture. Pulse until the mixture is smooth.
- Whisk the remaining eggs in a shallow bowl. Combine flour, oregano, and crushed red pepper into another shallow bowl.
- Form the bean mixture into 8 patties. Dip each into the eggs and then dredge in the flour mixture.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the patties and cook until browned on each side, about 6 minutes total.
- In a medium bowl, mash avocado, heavy cream, sour cream, lemon juice, and cilantro. Add salt and pepper.
- Garnish each black bean cake with avocado cream and serve.