Black Bean Cakes with Queso Fresco

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon pepper black freshly ground
• 3 cups black beans canned cooked drained
• 2  eggs 
• 0.3 cup flour all-purpose plus more if needed
• 1 tablespoon cilantro leaves fresh minced
• 2 tablespoons garlic minced
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.3 cup queso fresco crumbled (pasteurized)
• 0.3 cup onion red minced
• 1 cup salsa 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 37
2. Place beans in a large bowl; mash lightly with a fork.
3. Add eggs and cheese; whisk with fork until combined.
4. Heat oil in a small skillet over medium-high heat. When hot, stir in onion and garlic; cook until onion is soft and golden (2-3 minutes), stirring frequently. Stir in cilantro; remove from heat.
5. Add flour, baking powder, salt, and pepper (taking into account how well-seasoned your beans were initially) into bowl with beans.
6. Add onion mixture; stir with fork just until combined. (The consistency should be like thick cookie dough. If not, add a bit of flour).
7. Coat a baking sheet with cooking spray, and set aside. Using a large spoon or your hands, form bean mixture into 8 cakes; place onto prepared pan.
8. Bake until golden and crisp (about 30 minutes); serve hot or at room temperature with salsa and cilantro, if desired.