Loading...Crunchy and creamy meet in this delicious combination of irresistible flavors. Great for brunch or any meal.
Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa
Nutritional Highlights (per serving)
390
Calories
22
g
Total Fat
8
g
Dietary Fiber
13
g
Protein
32
g
Total Carbs
Ingredients
Serves: 4| 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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
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.
Copyright © 2013, Mary Sue Milliken and Susan Feniger, bordergrill.com.
NUTRITION INFORMATION
PER SERVING
Calories 390
Total Fat 22 g
Trans Fat 0 g
Saturated Fat 2.5 g
Unsaturated Fat 10 g
Polyunsaturated Fat 2 mg
Dietary Fiber 8 g
Protein 13 g
Total Carbs 32 g
Cholesterol 240 mg
Sodium 770 mg
Potassium 580 mg
Total Sugar 3 g
(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.
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