These perfect little cake are so unassuming until you take your first bite. Crispy browning on the outside and creamy mashed beans within are oh-so-yummy. Also, can we share how obsessed we are with this lime dressing?
Red Onion, chopped
Southwest Spice Blend
Baby Gem Lettuce
The liquid from the can of beans acts as a binding agent in this recipe. Adding a little bean liquid to the bean cake mixture will help bind everything together when forming into cakes.
Wash and dry all produce.* In a small bowl, reserve 2 tbsp bean liquid, then drain and rinse the beans. Peel and cut the avocado into 1/2-inch cubes. Zest, then juice the lime. Mince or grate the garlic. Roughly chop the cilantro. Finely chop the jalapeño, removing the seeds for less heat.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until onions soften, 3-4 min.
Add the Southwest spice blend, garlic, beans and half the jalapeño to the pan. Cook until the garlic is fragrant and the beans are warmed through, 1-2 min. Remove the pan from the heat and transfer mixture to a medium bowl. Using a potato masher, roughly mash the bean mixture.
Stir corn, panko and reserved bean liquid into the beans. Season with salt and pepper. Scoop out 1/4 cup bean mixture and form into a 2-inch wide cake. Repeat with remaining bean mixture. (NOTE: The mixture should make 6-8 cakes.) Heat the same pan over medium heat. Add another drizzle of oil, then the cakes. Cook until golden-brown, 3-4 min per side.
Meanwhile, roughly chop the baby gem. In another medium bowl, whisk together the lime juice, 2 tsp sugar and 2 tbsp oil. Season with salt and pepper. Add the baby gem, avocado, remaining jalapeño and half the cilantro. Toss and set aside. In a small bowl, stir together the sour cream, lime zest and 2 tsp water. Season with salt and pepper.
Divide the salad and crispy black bean cakes between plates, then sprinkle over the remaining cilantro. Serve with the lime crema.