Adapted from Food and Wine
1 tablespoon vegetable oil, plus more for frying
1 small onion, diced small
1 large garlic clove, minced
Almost ½ teaspoon ground cumin
1/8 teaspoon cayenne
One 15-ounce cans black beans, drained
¾ cup panko
Kosher salt and freshly ground pepper
1/4 cup all-purpose flour
1 large egg, beaten
Sour cream, avocado, scallions and lime wedges, for serving
In a medium skillet, heat the tablespoon of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in ¼ cup of the panko and season with salt and pepper. Form the mixture into six 1/4-cup patties, about 1/2 inch thick.
Put the flour, beaten eggs and the remaining panko into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the panko.
In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, 2-3 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.
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