Black Bean Cakes With Chunky Guacamone And Lime Crema Recipe
by Global Cookbook

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	Servings: 6

Ingredients

1/2 lb black beans cooked till tender with
2 x ham hocks and also Chicken stock cooking liquid reserved
1/2 sm onion medium diced
1/2 tsp chopped garlic
1 Tbsp. minced cilantro
1 x egg
1/2 c. flour Salt to taste Freshly-grnd white pepper to taste Warm sauce to taste
1/2 c. all-purpose flour, seasoned with
1/2 Tbsp. Essence see * Note
2 Tbsp. extra virgin olive oil

1 c. lowfat sour cream
1/4 c. heavy cream
1 x lime juiced Salt to taste Freshly-grnd white pepper to taste
1 Tbsp. minced chives
3 x ripe avocados
1/2 x lime juiced
1 Tbsp. minced cilantro
1/2 x red onion chopped
1 x jalapeno pepper chopped Salt to taste Freshly-grnd white pepper to taste Warm sauce to taste

In the bowl of a food processor, puree 1/2 of the liquid removed black beans. Add in the onion, garlic and cilantro and pulse to combine. (A small amount of bean cooking liquid may be added as needed to puree.) Add in the egg and pulse for 10 seconds.
Transfer mix to a medium mixing bowl. Add in the remaining half of the beans and gradually add in the flour till the mix becomes hard sufficient to create into a loose ball. 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 prior to cooking. Heat a large non-stick saute/fry pan to medium heat and add in extra virgin olive oil. Cook black bean cakes for 3 min on each side, till golden and crispy.
Place a scant 1/4 c. 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.
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