I never thought this combination of flavors would compliment each other so well! It has become one of my oldest daughter’s favorites!
Makes: 4 dinner portions, 2 patties each, 2 eggs each, 1.5 cup salad each
Ingredients:
9 Tbs. extra virgin olive oil
10 large eggs
2 cans black beans, drained and rinsed
1 cup panko
1/2 cup thin sliced green onions, white and green parts
4 Tbs. fresh chopped cilantro
1 1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. ground red cayenne pepper
2 tsp. minced garlic
6 cups baby spinach/kale mix
3 tsp. lime juice
1 tsp. honey mustard
1/2 tsp. course ground black pepper
Method:
In food processor, add 2 eggs, 2 Tbs. olive oil and beans. Pulse chop until a nice bean paste forms (chunks of bean are just fine). Move to large bowl. Add 1/2 cup + 2 Tbs. panko, green onions, cilantro, cumin, 1/2 tsp. of salt, red cayenne pepper and garlic. Incorporate with hands, folding all ingredients together. Separate into 8 equal balls. Place remaining panko on plate. Form balls into 3/4 inch thick patties and press into panko to lightly bread. Set aside. Heat 1 Tbs. olive oil over medium high heat in large skillet. Fry patties, 4 at a time, turning carefully (they will be slightly limp) after 3-4 minutes or until desired crispness.
Meanwhile, in large bowl, whisk together 1 1/2 Tbs, olive oil, 1 1/2 tsp. lime juice, 1/2 tsp honey mustard, 1/4 tsp kosher salt and 1/4 tspblack pepper until creamy. Add salad mix and toss with hands until completely coated. Set aside.
Once patties are done, place 2 on each plate and heat remaining Tbs. of oil to fry eggs over easy, leaving yolks runny but whites cooked through. Add 2 eggs per plate. Add salad. Enjoy!
