Black Bean Cakes with Guacamole Erika Lenkert   From Every Day with Rachael Ray May 2007 MAKES TWENTY Prep Time: 15 min Bake Time: 15 min Lime dressing (see Step 1 of Avocado Salad with Cumin-Lime Dressing) 2 ripe avocados, coarsely chopped Two 15-ounce cans black beans, 1 can drained but not rinsed, 1 can drained and rinsed 2 large eggs 2 tablespoons chopped cilantro, plus whole leaves for garnish 2 teaspoons ground cumin 1 teaspoon salt Dash hot pepper sauce, such as Tabasco 1/2 cup flour Vegetable oil, for frying 1. Combine the dressing and the avocados and mash until smooth; set the guacamole aside. 2. In a food processor or blender, process the unrinsed black beans, the eggs, chopped cilantro, cumin, salt and hot sauce until combined. Stir in the flour and the rinsed black beans. 3. In a large skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop rounded tablespoons of the black bean mixture into the pan and fry, turning once, until crisp, about 4 minutes on each side; add more oil between batches if necessary. 4. Top the black bean cakes with the guacamole and cilantro leaves.

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