This dish was elegant and delicious. The black bean cakes were quite spicy thanks to the jalapeño and the hot sauce – all the more so because I left some of the ribs and seeds for an extra kick. However, it was tempered nicely by the cool creaminess of the yogurt and avocado in the avocado crema and the runny yolk of the fried egg. The tomato sauce added a nice hint of acid to the dish. Zak lent a hand by frying up the eggs, since it is not a strength of mine and he’s very good at it. We ate this for dinner, but it’s would make a lovely brunch dish as well.
Black Bean Cakes with Avocado Crema and a Fried Egg
Adapted from Chow
Black Bean Cakes:
2-3 tbs. yellow cornmeal
1 15 oz. can black beans, drained and rinsed
2 cloves garlic, crushed with flat of knife and peeled
1 large egg
1 jalapeño, ribs and seeds removed, roughly chopped
1/4 cup plain bread crumbs (I pulsed a slice of whole wheat bread in the food processor 5-10 times)
1/4 cup fresh cilantro, roughly chopped
1/4 cup yellow onion, roughly chopped
4 tsp. garlic hot sauce
Kosher salt and freshly cracked black pepper
Non-stick cooking spray
Place cornmeal in a shallow dish and set aside.
Place beans, garlic, egg, breadcrumbs, jalapeño, cilantro, onion, hot sauce, and kosher salt in a food processor. Pulse 10-15 times until ingredients are well incorporated but beans are still chunky and some remain whole. If necessary, stop processor and scrape down sides of boil with a rubber spatula 1-2 times.
Cover a baking sheet with tinfoil and spray with non-stick cooking spray.
Form 4 4″ patties and coat with cornmeal. Place on baking sheet and spray thoroughly with nonstick cooking spray.
Place patties under broiler and broil 15-20 minutes, flipping halfway through, until cornmeal is golden brown and patties are heated through.
1/2 medium avocado, cut in half lengthwise, peel and pit removed
1/4 cup fresh cilantro, coursely chopped
2-3 tbs. plain Greek yogurt
2 tbs. freshly squeezed lime juice
Place all ingredients in a food processor and process until smooth
2 large eggs
1 cup leftover sauce from vegetarian stuffed poblano peppers (or prepared salsa or 1 medium chopped tomato)
1 tbs. Brummel & Brown
In a small saucepan, heat sauce from vegetarian stuffed poblano peppers.
Heat Brummel & Brown over medium high heat until melted. Add eggs and fry eggs to desired consistency (we like over easy).
Place one black bean cake on each serving dish. Top with avocado crema and sauce. Top with another black bean cake, avocado crema, sauce, and fried egg.