Recipe: Black Bean Patties with Corn Relish and Avocado Cream Sauce

For the Patties:

2 (15oz) cans black beans, drained

2 roasted red bell peppers

2 large eggs

1 tsp oregano

1 tsp cumin

1 medium onion, finely diced

1/2-2/3 cup cornmeal or panko

salt and pepper

canola or vegetable oil

For the Relish

2 tsp canola oil

2 cups corn kernals

1 clove garlic, minced

1 jalapeno pepper, seeded and minced

1 medium tomato, seeded and diced

juice of 1 lime

2 tbsp minced fresh cilantro

salt and pepper

For the Avocado Cream Sauce

1 avocado, pitted and coarsely chopped

1/2 cup greek yogurt or light sour cream

juice of 1 lime

salt and pepper 

To make the bean patties, combine half of the beans with 1 coarsely chopped bell pepper, eggs, oregano,  and cumin in a food processor. Process until smooth. In a large bowl, lightly mash the remaining beans, mix in the onion and add to the smooth processed bean mixture. 

Stir in the cornmeal or breadcrumbs, one bit at a time, mixing lightly just until the mixture firms up. Chill the mixture for 30 minutes. 

While the bean mixture is chilling, make the corn relish. Heat the canola oil in a medium skillet over medium high heat. Add the corn to the pan and saute briefly until lightly browned, 2-3 minutes. Stir in the garlic and jalapeno and cook until just fragrant, about 1 minute. Transfer the mixture to a bowl. Stir in the tomato, lime juice and cilantro. Season with salt and pepper to taste.

To make the avocado cream sauce, combine all ingredients in a food processor or blender. Process until completely smooth.

Form the bean mixture into patties approximately 3.5 inches in diameter. Heat about 2 tablespoons of anola oil in a large skillet over medium heat. Add the patties in batches cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.

Source: www.Annies-Eats.com

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