Black Bean Cakes With Chunky Guacamone And Lime Crema

Recipe Ingredients

1/2 lb	227g / 8oz	Black beans - cooked until
		Tender with
2		Ham hocks - and also
		Chicken stock - cooking liquid
		Reserved
1/2		Onion - medium diced (small)
1/2 teaspoon	2.5ml	Minced garlic
1 tablespoon	15ml	Chopped cilantro
1		Egg
1/2 cup	31g / 1.1oz	Flour
		Salt - to taste
		Freshly-ground white pepper - to taste
		Hot sauce - to taste
1/2 cup	31g / 1.1oz	All-purpose flour, seasoned with
1/2 tablespoon	7.5ml	Essence - see * Note
2 tablespoons	30ml	Olive oil
		Lime Crema
1 cup	237ml	Sour cream
1/4 cup	59ml	Heavy cream
1		Lime - juiced
		Salt - to taste
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	Chopped chives
		Chunky Guacamole
3		Ripe avocados
1/2		Lime - juiced
1 tablespoon	15ml	Chopped cilantro
1/2		Red onion - minced
1		Jalapeño pepper - minced
		Salt - to taste
		Freshly-ground white pepper - to taste
		Hot sauce - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In the bowl of a food processor, puree 1/2 of the drained black beans. Add the onion, garlic and cilantro and pulse to combine. (A small amount of bean cooking liquid may be added as needed to puree.) Add the egg and pulse for 10 seconds.

Transfer mixture to a medium mixing bowl. Add the remaining half of the beans and gradually add the flour until the mixture becomes firm enough to form into a loose ball. Add salt, pepper, and 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 saute pan to medium heat and add olive oil. Cook black bean cakes for 3 minutes on each side, until golden brown and crispy.

Place a scant 1/4 cup 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A18) - from the - TV FOOD NETWORK

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