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Black Bean Cakes With Chunky Guacamone And Lime Crema

Serves: 6 people

Recipe Ingredients

1/2 lb 227g / 8ozBlack beans - cooked until
  Tender with
2   Ham hocks - and also
  Chicken stock - cooking liquid
1/2   Onion - medium diced (small)
1/2 teaspoon 2.5mlMinced garlic
1 tablespoon 15mlChopped cilantro
1   Egg
1/2 cup 31g / 1.1ozFlour
  Salt - to taste
  Freshly-ground white pepper - to taste
  Hot sauce - to taste
1/2 cup 31g / 1.1ozAll-purpose flour, seasoned with
1/2 tablespoon 7.5mlEssence - see * Note
2 tablespoons 30mlOlive oil
  Lime Crema
1 cup 237mlSour cream
1/4 cup 59mlHeavy cream
1   Lime - juiced
  Salt - to taste
  Freshly-ground white pepper - to taste
1 tablespoon 15mlChopped chives
  Chunky Guacamole
3   Ripe avocados
1/2   Lime - juiced
1 tablespoon 15mlChopped cilantro
1/2   Red onion - minced
1   Jalapeño pepper - minced
  Salt - to taste
  Freshly-ground white pepper - to taste
  Hot sauce - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In the bowl of a food processor, puree 1/2 of the drained black beans. Add the onion, garlic and cilantro and pulse to combine. (A small amount of bean cooking liquid may be added as needed to puree.) Add the egg and pulse for 10 seconds.

Transfer mixture to a medium mixing bowl. Add the remaining half of the beans and gradually add the flour until the mixture becomes firm enough to form into a loose ball. Add salt, pepper, and hot sauce. If too thick, adjust consistency with bean cooking liquid.

Form cakes using a 4-ounce ice cream scoop. Dredge in seasoned flour prior to cooking. Heat a large non-stick saute pan to medium heat and add olive oil. Cook black bean cakes for 3 minutes on each side, until golden brown and crispy.

Place a scant 1/4 cup of Lime Crema on a plate, place Bean Cake on top and garnish with a healthy dollop of Chunky Guacamole.

For Lime Crema: In a small bowl combine all ingredients.

For Chunky Guacamole: In a medium mixing bowl, combine all ingredients. Mash together with a spoon, being careful not to mix too much.

This recipe yields 6 to 8 first course servings.

ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A18) - from the - TV FOOD NETWORK


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