Black Bean Cakes with Lime Sour Cream
30 oz. canned black beans, rinsed and drained
1 clove garlic, finely minced
1/2 tsp. cumin
1/4 tsp. kosher salt
4 oz. shredded Pepper Jack cheese
1/3 cup finely chopped red onion
2/3 cup cornmeal
- canola oil, for frying
- Lime Sour Cream (recipe below)
Put about 1/4 of beans in a food processor with egg and process until well combined; add remaining beans and next three ingredients and pulse just until combined, leaving large chunks of beans. Remove from processor to a medium bowl; stir in cheese and onion. Divide into 12 portions and shape into patties about 1/2" thick; dust each patty on both sides with cornmeal, pressing in lightly. Heat 2-3 tbsp. oil in large nonstick skillet pan over medium-high heat. Add 1/2 of the bean cakes to the pan; cook until dark golden-brown and crispy on the edges, flipping once (about 3-4 min. per side); remove to a warm platter while you cook the remaining patties. Let patties stand 5-10 min. before serving with Lime Sour Cream.
Lime Sour Cream: Whisk 1/4 cup light sour cream with 1/2 tsp. freshly grated lime zest and 1/2 tsp. fresh squeezed lime juice (add more juice as needed to reach desired consistency). Season to taste with freshly ground Kowalski's Sea Salt and Black Peppercorns.
A note about gluten: This recipe is gluten free.