Sweet Potato and Black Bean Cakes with Cilantro Mojo and Pepitas

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a sheet pan and toss it with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, 2 g (1/2 tsp) ground cumin, and the smoked paprika. Roast for 25 minutes, turning halfway through, until very tender with browned edges.

2. 2

   While the sweet potato roasts, make the mojo. In a blender or food processor, combine 20 g (about 3/4 cup) cilantro, 1 garlic clove, 30 ml (2 tbsp) lime juice, 15 ml (1 tbsp) olive oil, 30 ml (2 tbsp) water, 1 g (1/4 tsp) salt, and a pinch of black pepper. Blend until smooth and pourable. Set aside.

3. 3

   In a large bowl, mash the black beans with a fork, leaving some texture. Add the red onion, the remaining chopped garlic, the remaining cumin, the remaining salt, the remaining black pepper, 10 g chopped cilantro, and 15 ml (1 tbsp) lime juice. Mix well.

4. 4

   When the sweet potato is ready, transfer it to the bowl with the beans and mash lightly to combine without turning it into a completely smooth puree. Add the pre-cooked cornmeal and mix until you have a mixture that can be shaped by hand. Let it rest for 5 minutes so the cornmeal can absorb moisture.

5. 5

   Shape the mixture into 8 equal cakes. If the mixture sticks, lightly moisten your hands with water. Press the edges firmly so they do not crack while cooking.

6. 6

   Heat a large nonstick or cast-iron skillet over medium heat. Cook the cakes in batches for 4 to 5 minutes per side, until deeply golden and crisp on the outside. If desired, keep them warm on a tray in the oven at 95°C / 200°F while you finish the remaining batches.

7. 7

   Serve two cakes per portion with sliced avocado, a generous spoonful of cilantro mojo over the top, and toasted pumpkin seeds sprinkled at the end.