Table of Contents
Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere. Step 3 In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels.
1/4 teaspoon cayenne Two 15-ounce cans black beans, drained 1 1/4 cups plain dry bread crumbs Kosher salt and freshly ground pepper 1/3 cup all-purpose flour 2 large eggs, beaten Sour cream, avocado, scallions and lime wedges, for serving Directions Instructions Checklist Step 1 In a medium skillet, heat the 2 tablespoons of vegetable oil.
Directions Preheat the oven to 400 degrees F. For the sour cream: Mix all the ingredients together and set aside. For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered.
For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don’t form a big ball of mush. Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
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