Southwestern Black Bean Cakes
with Baby Gem Avocado Salad and Lime Crema
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?
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 can
Black Beans
56 g
Red Onion, chopped
113 g
Corn Kernels
1 tbsp
Southwest Spice Blend
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Avocado
100 g
Baby Gem Lettuce
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Jalapeño
1 unit
Lime
10 g
Cilantro
10 g
Garlic
Not included in your delivery
2 tsp
Sugar*
2
Salt*
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
