Black Bean Cakes With Chunky Guacamole And Lime Crema Recipe

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Servings: 1


  • 1/2 lb black beans, cooked till tender, with 2 ham hocks and chicken stock, cooking liquid reserved
  • 1/2 sm onion, diced
  • 1/2 tsp garlic, minced
  • 1 Tbsp. minced cilantro
  • 1 x egg
  • 1/2 c. flour Salt and white pepper Warm sauce
  • 1/2 c. all-purpose flour, seasoned with 1/2 Tbsp. Creole seasoning
  • 2 Tbsp. extra virgin olive oil
  • 3 x ripe avocados Juice of half a lime (or possibly more to taste)
  • 1 Tbsp. minced cilantro
  • 1/2 x red onion, chopped
  • 1 x jalapeno pepper, chopped Salt and white pepper Warm sauce
  • 1 c. lowfat sour cream
  • 1/4 c. heavy cream Juice of 1 lime Salt and white pepper
  • 1 Tbsp. minced chives


  1. To prepare bean cakes: In the bowl of a food processor, puree half the liquid removed black beans. Add in onion, garlic and cilantro; pulse to combine. (A small amount of bean cooking liquid may be added as needed.) Add in egg; pulse 10 seconds. Transfer mix to a medium mixing bowl. Add in remaining beans and gradually add in flour till mix becomes hard sufficient to create into a loose ball.
  2. Add in salt, pepper, and warm sauce. If too thick, adjust consistency with bean cooking liquid. Form cakes using a (4-oz) ice cream scoop. Dredge in seasoned flour before cooking. Heat a large non-stick saute/fry pan to medium heat and add in extra virgin olive oil. Cook cakes 3 min each side, till golden and crispy.
  3. To prepare guacamole: In a medium mixing bowl, combine all ingredients. Mash with a spoon.
  4. To prepare lime crema: In a small bowl, combine all ingredients. Place a scant 1/4 c. of lime crema on a plate, place bean cake on top and garnish with a healthy dollop of guacamole.


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