Honduran Corn and Black Bean Cakes with Garlic Cilantro Crema

Instructions

1. 1

   1. In a large bowl, mix the corn kernels, lightly mashed black beans, fresh cheese, onion, half of the minced garlic, half of the cilantro, the egg, precooked corn flour, cumin, 3/4 teaspoon salt, and black pepper until you have a rustic but workable mixture.

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   2. Divide the mixture into 8 portions and shape them into cakes about 1/2 inch thick. If the mixture feels too wet, let it rest for 5 minutes so the corn flour can absorb some moisture.

3. 3

   3. In a small bowl, make the crema by combining the sour cream, lime juice, the remaining garlic, the remaining cilantro, the jalapeño, and 1/4 teaspoon salt. Refrigerate while you cook the cakes.

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   4. Heat a large skillet over medium heat. Add the vegetable oil, and when hot but not smoking, place the cakes in a single layer.

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   5. Cook the cakes for 4 to 5 minutes per side, until deeply golden and heated through in the center. If you want to keep them warm while finishing the batches, transfer them to a tray in a 200 °F / 95 °C oven.

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   6. Serve 2 cakes per portion with a generous spoonful of garlic cilantro crema on top or on the side. If desired, garnish with a little more cilantro before serving.