Preparation
STEP 1
Remove 2 cup of black beans and set aside. Puree rest of beans to a smooth consistency. Add reserved beans back into mixture.
STEP 2
In hot sauté pan, add 1 tablespoon clarified butter, peppers, and onions. Cook 2-3 minutes. Add dry seasonings; stir. Remove from heat; set aside to cool slightly.
STEP 3
Add eggs to bean mixture and stir well.
STEP 4
Fold in cooked peppers and onions, cheese shreds, and panko.
STEP 5
Scoop the bean cakes in desired size, recommend #70 scoop, and cook on an oiled flattop grill until both sides are golden brown and cakes reach 165°F. About 3 minutes per side.
STEP 6
To make avocado crema, combine avocado, Greek yogurt, cilantro, and seasonings. Puree until smooth. Place into squeeze bottle for service.
STEP 7
Serve black bean cakes with small amount of pico de gallo and avocado crema.