Black Bean Cakes

Hearty and delicious...crispy on the outside and cream on the inside, these patties are from Emeril Lagasse and his cookbook, Emeril 20-40-60: Fresh Food Fast.

• Ready In: 24 mins
• Serves: 4

Ingredients

• 1  small onion, finely diced
• 7  tablespoons olive oil, divided
• 2  teaspoons  minced garlic
• 2 (15 1/2ounce) cans black beans, drained and rinsed
• 2  tablespoons  chopped fresh cilantro
• 1  egg, lightly beaten
• 1⁄2 teaspoon salt, plus more to taste
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 2  teaspoons  hot sauce
• 1⁄2 cup all-purpose flour
• 2  tablespoons  creole seasoning or 2  tablespoons  cajun seasoning or 2  tablespoons  Emeril's Original Essence
•  cilantro, avocado slices, sour cream or   guacamole, optional garnish

Directions

1. Cook onion with 1 tbsp olive oil in saute pan until lightly caramelized. Add garlic and cook 30 seconds more. Allow to cool.
2. Place the flourand creole seasoning in a shallow bowl and stir to mix. Set aside.
3. In a bowl, mash beans with back of a fork until smooth with no beans remaining whole. Stir in cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander and hot sauce. Mix well.
4. Shape into 8 patties (about 1/3 cup each) and dust with flour/seasoning mixture.
5. Heat remaining 6 tablespoons olive oil in a nonstick skillet over medium heat. Cook patties until golden on both sides, about 2 minutes per side.
6. Optionally, top with cilantro, avocado slices, sour cream, or guacamole.