Ingredients

The following ingredients have 72 Servings
  • 1 tablespoon olive oil
  • 1/4 cup red bell pepper (seeded and diced)
  • 1/2 cup yellow corn kernels (canned, frozen, or fresh)
  • 1 jalapeño pepper (seeded and minced)
  • 2 teaspoons ground cumin
  • 1 garlic clove (minced)
  • One 15-ounce can black beans (rinsed and drained well)
  • 1/2 cup cornmeal
  • 1 large egg (lightly beaten)
  • 2 tablespoons fresh cilantro (minced)
  • 2 teaspoons hot sauce
  • 3/4 teaspoon salt
  • 4 ripe Haas avocadoes
  • 1/2 cup sour cream
  • 1/4 cup freshly squeezed lime juice
  • 1/2 teaspoon finely grated lime zest
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground black pepper

Instruction

  • In a medium skillet over moderately high heat, heat the olive oil. When the oil is hot, add the bell pepper, corn kernels, jalapeño, and cumin and mix together. Cook for 2 to 3 minutes until the vegetables become translucent. Add the garlic on top of vegetable mixture and cook until fragrant, about 1 minute more.
  • In a medium bowl, using a fork, smash the black beans. Add the warm vegetable mixture, cornmeal, egg, cilantro, hot sauce, and salt, and mix until thoroughly combined. Cover with plastic wrap and refrigerate for 30 minutes.
  • Scoop 1/4 cup of the black bean mixture onto the palm of your hand. Form into a patty that is 3 inches in diameter and about 1 inch thick. Continue to make patties with the remaining mixture.
  • Place a skillet over medium-high heat, and pour in vegetable oil until it reaches 1/4 inch up the sides. Once the oil is hot, carefully add the patties, being sure not to overcrowd the pan. Cook for 2 to 3 minutes until golden brown. Gently flip and cook on the opposite sides for a minute or two. Transfer to paper towels to drain and then place them in a preheated 200F oven to keep warm. Repeat the process to cook the remaining cakes. Serve immediately.