Crispy Black Bean Cakes in 30 Minutes

Instructions:

1. Pat the rinsed black beans dry with a paper towel until no visible moisture remains.
2. Place the beans in the food processor and pulse 5–7 times until coarsely chopped, ensuring they do not become a puree.
3. Add the diced onion, minced garlic, cumin, smoked paprika, salt, and pepper to the processor and pulse 3 more times to combine.
4. Transfer the bean mixture to a large bowl and stir in the cornmeal and flour until a thick, cohesive dough forms.
5. Divide the mixture into 10 equal portions. Roll each into a ball and flatten into a 3.5-inch (9cm) patty, approximately 3/4 inch thick.
6. Spread 2 tablespoons of olive oil in a skillet over medium-high heat until it shimmers.
7. Carefully place the patties in the pan and sear for 4–5 minutes per side without moving them to establish a structural crust.
8. Combine vegan mayo, cilantro, jalapeño, lime juice, smashed garlic, and salt in a blender or immersion blender and process until smooth.