Black Bean Cakes with Guacamole

Black Bean Cakes with Guacamole


  1. 1/4 cup extra-virgin olive oil
  2. 1/4 cup mayonnaise
  3. 2 tablespoons fresh lime juice
  4. 1 teaspoon sugar
  5. 1/2 teaspoon ground cumin
  6. Salt and pepper
  7. 2 ripe avocados, coarsely chopped
  8. Two 15-ounce cans black beans, 1 can drained but not rinsed, 1 can drained and rinsed
  9. 2 large eggs
  10. 2 tablespoons chopped cilantro, plus whole leaves for garnish
  11. 2 teaspoons ground cumin
  12. 1 teaspoon salt
  13. Dash hot pepper sauce, such as Tabasco
  14. 1/2 cup flour
  15. Vegetable oil, for frying


  1. In a nonreactive bowl, whisk together the olive oil, mayonnaise, lime juice, sugar and cumin; season with salt and pepper.
  2. Combine the dressing and the avocados and mash until smooth; set the guacamole aside.
  3. In a food processor or blender, process the unrinsed black beans, the eggs, chopped cilantro, cumin, salt and hot sauce until combined. Stir in the flour and the rinsed black beans.
  4. In a large skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop rounded tablespoons of the black bean mixture into the pan and fry, turning once, until crisp, about 4 minutes on each side; add more oil between batches if necessary.
  5. Top the black bean cakes with the guacamole and cilantro leaves.

Serves 20.

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