Baked Black Bean Cake

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This is a modification of a recipe that Pei sent me a while back. The original recipe can be found here. I incorporated some of the suggestions and made a vegan version of the recipe.

For the black bean cakes:

• 1/4 cup of cornmeal
• 1/2 cup of onion, finely chopped
  
• 2 15-ounce cans of black beans, drained and rinsed
• 1/4 cup of cilantro, chopped
• 2 garlic cloves, finely chopped
  
• 1 teaspoon of salt
• 3 teaspoons of hot sauce (I use Sriracha sauce)
• 1/2 tablespoon of corn starch
• 1/2 cup of bread crumbs (I use Panko)
• 2 tablespoons of canola oil

Combine beans, onion, cilantro, garlic, hot sauce, bread crumbs, corn starch and salt in a food processor. Form about 6 patties and dust both sides with cornmeal. Since no egg is used to bind the mixture together, the patties can fall apart in the frying pan. So instead, I drizzle the patties with a little canola oil and bake them in 450 degree oven for 15 minutes.

For the avocado topping:

• 1/4 cup of onion, finely chopped
• 1/4 cup of cilantro, chopped
• 3 tablespoons of fresh lime juice
• 1 medium avocado, peeled, pit removed and diced
  

Combine all the ingredients together and top the black bean cakes. A fried egg on top is another (non-vegan) way to serve this dish. Since I don't worry about my cholesterol level and love runny eggs, that's how I ate my black bean cake.