Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa

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Nutrition Facts

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Nutrition information
per serving

Calories 390

Total Fat 22g

Saturated Fat 2.5g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 240mg

Sodium 770mg

Total Carbs 32g

Dietary Fiber 8g

Total Sugars 3g

Protein 13g

Potassium 580mg

(Nutritional information does not include optional bacon)

Vitamin A 1663 IU; Vitamin C 18 mg; Calcium 199 mg; Iron 3 mg; Vitamin D 52 IU; Folate 135 mcg; Omega 3 Fatty Acid 0.7 g

% Daily Value*: Total Fat 34%; Vitamin A 35%; Vitamin C 30%; Calcium 20%; Iron 20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Crunchy and creamy meet in this delicious combination of irresistible flavors. Great for brunch or any meal.

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Serves: 4

Ingredients
Instructions

Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa 1 cup canned hominy, drained 3 Tbsp. cornstarch 1/2 cup grated Cotija cheese 4 scallions, white and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2 tsp. salt 1 pinch freshly ground black pepper 1 cup whole black beans, drained 1/2 cup corn kernels 1 large egg As needed Vegetable oil, for frying 4 eggs, fried, for serving Smoky California Avocado Salsa (see make-ahead recipe below), for serving Smoky California Avocado Salsa 2 cloves garlic As needed Sea salt, to taste As needed Freshly ground black pepper, to taste 1 pinch sugar 2 Tbsp. Extra virgin olive oil 2 (10-oz.) cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 4 thick slices bacon, cut crosswise into 1/4-inch julienne and cooked until crisp (optional) 2 1/2 Tbsp. freshly squeezed lime juice 2 Tbsp. Extra virgin olive oil 2 ripe, Fresh California Avocados, seeded, peeled and diced

Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa

Place hominy in food processor and pulse until finely chopped. Transfer to a bowl, sprinkle with cornstarch, cheese, scallions, cilantro, salt and pepper; toss well to combine evenly. Add beans, corn and egg; using a spoon, combine thoroughly until the mixture has the consistency of a soft dough. Form into equal sized cakes, about 1/2-inch thick, and chill thoroughly in the refrigerator.
Heat oil in a large non-stick skillet over medium heat. Add cakes to pan and fry until golden brown, about 3 to 4 minutes per side. Drain on a paper towel lined rack and serve warm topped with a fried egg and Smoky California Avocado Salsa. Serve immediately.

Smoky California Avocado Salsa

Preheat oven to 250° F.
In a mortar and pestle, smash garlic cloves with salt, pepper and sugar then drizzle in olive oil. Transfer to a bowl and add tomatoes, tossing well to coat. Place tomatoes, sliced side up, on parchment paper on a baking pan.
Roast tomatoes 1 1/2 to 2 hours or until desired texture and flavor concentration is reached. Let cool and transfer into a container to keep refrigerated until ready to use.
Place tomatoes, shallot, mint, chiles, bacon, lime juice and olive oil in a bowl and toss to combine thoroughly. Add avocado, season with salt and pepper to taste, and toss gently. Serve immediately.

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.