Black Bean Cakes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15 ounce black beans rinsed drained canned
• 3 tablespoons canola oil divided
• 0.5 teaspoon dijon mustard 
• 5 large eggs divided
• 2 tablespoons cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.3 cup green onions finely chopped
• 0.8 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 0.3 teaspoon kosher salt 
• 6 cups baby lettuce mixed
• 1.5 teaspoons juice of lime fresh
• 1.5 tablespoons olive oil 
• 0.5 cup panko bread crumbs divided

Equipment

• food processor
• bowl
• frying pan
• whisk

Directions

1. Place 1 tablespoon canola oil, 1 egg, and beans in a food processor. Pulse 20 times or until mixture becomes a coarsely chopped paste.
2. Combine bean mixture, 5 tablespoons panko, onions, and next 5 ingredients in a bowl.
3. Place 3 tablespoons panko in a dish. Divide bean mixture into 4 equal portions. Shape each into a 3/4-inch-thick patty; dredge in panko.
4. Heat a nonstick skillet over medium-high heat.
5. Add 4 teaspoons canola oil.
6. Add patties; cook 3 minutes on each side.
7. Remove from pan. Wipe pan clean.
8. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Cover and cook 4 minutes.
9. Remove from heat.
10. To prepare salad, combine olive oil and next 4 ingredients in a bowl, stirring with a whisk.
11. Add lettuce; toss gently to coat. Arrange 1 1/2 cups salad, 1 black bean patty, and 1 egg on each of 4 plates.
12. Serve immediately.