Emeril's Black Bean Cakes With Chunky Guacamole & Lime Crema
Black Bean Cakes With Chunky Guacamole
& Lime Crema
½ Lb Black Beans, Cooked Until Tender, With 2 Ham Hocks & Chicken Stock, Cooking Liquid Reserved
½ Sm Onion, Medium Diced
½ Tsp Garlic
1 Tbsp Chopped Cilantro
1 Egg
½ Cup Flour
Salt & White Pepper
Hot Sauce
½ Cup All Purpose Flour, Seasoned With ½ Tbsp Essence
(recipe Follows)
2 Tbsp Olive Oil
Lime Crema (recipe Follows)
Chunky Guacamole (recipe Follows)
In The Bowl Of A Food Processor, Puree ½ Of The Drained Black Beans. Add The Onion, Garlic & Cilantro & Pulse To Combine. A Small Amount Of Bean Cooking Liquid May Be Added As Needed To Puree. Add The Egg & Pulse For 10 Seconds.
Transfer Mixture To A Medium Mixing Bowl. Add The Remaining Half Of The Beans & Gradually Add The Flour Until The Mixture Becomes Firm Enough To Form Into A Loose Ball. Add Salt, Pepper, & Hot Sauce. If Too Thick, Adjust Consistency With Bean Cooking Liquid.
Form Cakes Using A 4 Ounce Ice Cream Scoop. Dredge In Seasoned Flour Prior To Cooking.
Heat A Large Non-stick Sauté Pan To Medium Heat & Add Olive Oil. Cook Black Bean Cakes For 3 Minutes On Each Side, Until Golden Brown & Crispy.
Place A Scant ¼ Cup Of Lime Crema On A Plate, Place Bean Cake On Top & Garnish With A Healthy Dollop Of Chunky Guacamole.
Makes 6 - 8 First Course Servings.
Essence (emeril's Creole Seasoning)
2½ Tbsp Paprika
2 Tbsp Salt
2 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tbsp Cayenne Pepper
1 Tbsp Dried Leaf Oregano
1 Tbsp Dried Thyme
Combine All Ingredients Thoroughly & Store In An Airtight Jar Or Container.
Makes About 2/3 Cup.
Chunky Guacamole
3 Ripe Avocados
½ Lime, Juiced
1 Tbsp Chopped Cilantro
½ Red Onion, Minced
1 Jalapeno Pepper, Minced
Salt & White Pepper
Hot Sauce
In A Medium Mixing Bowl, Combine All Ingredients. Mash Together With A Spoon, Being Careful Not To Mix Too Much.
Lime Crema
1 Cup Sour Cream
¼ Cup Heavy Cream
1 Lime, Juiced
Salt & White Pepper
1 Tbsp Chopped Chives
In A Small Bowl Combine All Ingredients.
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