Crispy Black Bean Pancakes Served with Fried Eggs and Creamy Avocado Dressing
Whip up mouthwatering Black Bean Cakes with a zing of hot sauce and herbs, bringing a taste of Mexico to your brunch table. These bad boys can be made ahead and reheated, turning your weekend mornings into a breeze.
Here's what you'll need, and a bit of prep work from ye olde grocery store:- For the black bean cakes: Swap out the canned beans for cooked ones if you fancy, using 1 1/2 cups of cooked beans for each 15-ounce can in the recipe.- Plan ahead: Make the avocado crema a couple of hours ahead, and keep it chilled until ready to serve.
Black beans joint the party along with garlic, breadcrumbs, herbs, hot sauce, and salt in a food processor, forming a delicious, slightly chunky mix. Dust formed patties in cornmeal and fry 'em up until golden, then pop 'em in the oven to keep warm. We dig the fried eggs here, but poached eggs work just dandy too.
This dish starred in our Cooking with Winter Ingredients photoshoot and our Summer of Clean Eating channel. Yes, black bean cakes can really fit on any season's menu!
- Yield: Serves 6 hungry souls
- Effort Level: Medium (even a chillaxed Sunday brunch is possible with this recipe!)
- Estimated Time: 25 minutes (active work time)
The Ingredients (15, because 13 just wasn't tropical enough)
For the Black Bean Cakes:1. 1/4 cup finely ground yellow cornmeal2. 2 15-ounce cans black beans, drained and rinsed3. 2 medium garlic cloves, finely chopped4. 1 large egg5. 1/2 cup plain breadcrumbs6. 1/2 cup fresh cilantro, coarsely chopped7. 1/2 cup white onion, finely chopped8. 4 teaspoons hot sauce9. 1 tablespoon kosher salt10. 1/4 cup canola or vegetable oil
For the Avocado Crema:1. 1 medium avocado, halved, peeled, and pitted2. 1/2 cup fresh cilantro, coarsely chopped3. 1/4 cup sour cream4. 2 tablespoons fresh lime juice
To Assemble:1. 6 fried eggs
Let's kick this flight to flavorful-town into high gear.
For the Black Bean Cakes:1. Heat the oven to 300°F, and arrange a rack in the middle. Pour yourself a margarita while you do this. (Optional, but highly recommended!)2. Pop the cornmeal into a shallow dish and set aside. It's almost time for corny-time!3. In a food processor, mix the beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt. Pulse until the ingredients are combined and the beans are chunky, but some whole beans remain. Spicy!4. Form 6 patties, shape them like a fighter's glove, and dust each with cornmeal, disco style. Now, place 'em on a baking sheet.5. Warm up some oil in a large frying pan over medium-high heat. When it's all shimmery and ready to dance, chuck in the dancefloor debutants (those would be the black bean cakes). Dazzle 'em till they're gold, about 3 to 5 minutes on each side. Give them a break and park them on the baking sheet, then let them chillax in the oven while you prepare the rest.
For the Avocado Crema:1. Pop all the ingredients into the same food processor and mix until smooth. Kick it up a notch with a pinch of salt.
To Assemble:1. Place black bean cakes on your serving plates like royal throne cushions. Top 'em each with a fried egg, and dollop 2 tablespoons of the crema on top. очистить
This dish is a testament to your kitchen skills, impressing guests at brunch parties for ages to come! Share your creations with us using #CookingWithAIGPT3 on social media.
- The black bean cakes recipeincludes ingredients like cornmeal, black beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt, and can be made ahead for easy weekend mornings.
- For an improved nutrition profile, consider swapping canned black beans with cooked ones when following the recipe.
- When hosting brunch, serve black bean cakes with avocado crema for a taste of Mexico that fits any season's menu,Though the recipe calls for fried eggs, poached eggs also work wonderfully well.
