Black Bean Cakes with Avocado and Cilantro Cream
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!
Serves: 8Hands-on: 20 minutesTotal: 25 minutesDifficulty: Medium
- 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
- 1⁄3 cup almond meal
- 1⁄3 cup gluten-free all-purpose flour
- 1 Tbsp. Mexican oregano
- 1 Tbsp. crushed red pepper
- 1⁄2 tsp. salt
- 1 large ripe avocado, peeled, pitted, and halved
- 1 oz. heavy cream
- 3 oz. sour cream
- 2 Tbsp. lemon juice
- 1⁄4 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.