Black Bean Cakes with Lime Sour Cream

30 oz. canned black beans, rinsed and drained
1 egg
1 clove garlic, finely minced
½ tsp. cumin
¼ tsp. kosher salt
4 oz. shredded pepper jack cheese
⅓ cup finely chopped red onion
⅔ cup cornmeal
- canola oil, for frying
- Lime Sour Cream (recipe below)
  1. Put about ¼ of beans in a food processor with egg; process until well combined
  2. Add remaining beans and next 3 ingredients (through salt); pulse just until combined, leaving large chunks of beans.
  3. Transfer bean mixture to a medium mixing bowl; stir in cheese and onion.
  4. Divide into 12 portions; shape into patties about ½" thick.
  5. Dust each patty on both sides with cornmeal, pressing in lightly.
  6. Heat 2-3 tbsp. oil in large nonstick skillet pan over medium-high heat.
  7. Add ½ 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).
  8. Transfer cooked bean cakes to a warm platter while you cook the remaining patties.
  9. Let patties stand for 5-10 min. before serving with Lime Sour Cream.


LIME SOUR CREAM: Whisk ¼ cup light sour cream with ½ tsp. freshly grated lime zest and ½ tsp. freshly 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.