1. Mash avocado with lime juice. Add sour cream and cilantro. Chill. 2. Heat the oven to 300°F and arrange a rack in the middle. Place cornmeal in a shallow dish and set aside. 3. Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in the bowl of a food processor fitted with a blade attachment. Pulse until incorporated and beans are broken down but some whole beans remain, about 15 pulses. Scrape down the sides of the bowl with a rubber spatula during processing. 4. Form 6 (3-inch) patties and dust each patty on both sides with cornmeal. 5. Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes. Place patties in the pan and fry until golden, about 3 to 5 minutes. Flip and repeat on the second side. 6. Transfer to a baking sheet and place in the oven to keep warm. 7. NOTE: The black bean cakes can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, place on a baking sheet and warm in a 375°F oven for 15 minutes. 8. Fry or poach eggs. 9. Place bean cakes on serving plate. Top each with a fried or poached egg, 1/4 cup cheese and 2 tablespoons of the crema. ---------------------------------------------------------------------------
Nutrition
Ingredients
