Black Bean Cakes

Photo: Mary Britton Senseney/Wonderful Machine;

Styling: Mary Clayton Carl

Here's an entire meal, ready in less than 20 minutes. For firmer yolks, cook eggs 5 minutes.

Yield:

Serves 4

Recipe from

Nutritional Information

Calories 322
Fat 22.6 g
Satfat 3.4 g
Monofat 12.7 g
Polyfat 4.5 g
Protein 13.8 g
Carbohydrate 18.7 g
Fiber 5.1 g
Cholesterol 264 mg
Iron 3.4 mg
Sodium 602 mg
Calcium 92 mg

Ingredients

Cakes:
3 tablespoons canola oil, divided
5 large eggs, divided
1 (15-ounce) can black beans, rinsed and drained
1/2 cup panko, divided
1/4 cup finely chopped green onions
2 tablespoons chopped fresh cilantro
3/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 garlic clove, minced
Salad:
1 1/2 tablespoons olive oil
1 1/2 teaspoons fresh lime juice
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups mixed baby lettuce

Preparation

1. Place 1 tablespoon canola oil, 1 egg, and beans in a food processor. Pulse 20 times or until mixture becomes a coarsely chopped paste. Combine bean mixture, 5 tablespoons panko, onions, and next 5 ingredients in a bowl.

2. Place 3 tablespoons panko in a dish. Divide bean mixture into 4 equal portions. Shape each into a 3/4-inch-thick patty; dredge in panko. Heat a nonstick skillet over medium-high heat. Add 4 teaspoons canola oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan clean. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Cover and cook 4 minutes. Remove from heat.

3. To prepare salad, combine olive oil and next 4 ingredients in a bowl, stirring with a whisk. Add lettuce; toss gently to coat. Arrange 1 1/2 cups salad, 1 black bean patty, and 1 egg on each of 4 plates. Serve immediately.

Note:

Phoebe Wu,

September 2012