Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa

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Nutritional Highlights (per serving)

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22 g
Total Fat
32 g
Total Carbs
13 g
240 mg
 Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa

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


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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa

  1. 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.
  2. 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

  1. Preheat oven to 250° F.
  2. 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.
  3. 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.
  4. 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.

Copyright © 2013, Mary Sue Milliken and Susan Feniger,

Calories 390
Total Fat 22 g
Trans Fat 0 g
Saturated Fat 2.5 g
Monounsaturated Fat 10 g
Polyunsaturated Fat 2 g
Total Carbs 32 g
Dietary Fiber 8 g
Total Sugar 3 g
Protein 13 g
Cholesterol 240 mg
Sodium 770 mg
Potassium 580 mg

(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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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