Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa - California Avocados

Ingredients

• Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa
• 1 cup canned hominy, drained
• 3 Tbsp. cornstarch
• 1/2 cup grated Cotija cheese
• 4 scallions, white and light green parts only, finely chopped
• 1 bunch cilantro, chopped
• 1/2 tsp. salt
• 1 pinch freshly ground black pepper
• 1 cup whole black beans, drained
• 1/2 cup corn kernels
• 1 large egg
• As needed Vegetable oil, for frying
• 4 eggs, fried, for serving
• Smoky California Avocado Salsa (see make-ahead recipe below), for serving
• Smoky California Avocado Salsa
• 2 cloves garlic
• As needed Sea salt, to taste
• As needed Freshly ground black pepper, to taste
• 1 pinch sugar
• 2 Tbsp. Extra virgin olive oil
• 2 (10-oz.) cherry tomatoes, washed and cut in half crosswise
• 1 small shallot, peeled and finely diced
• 1/2 bunch mint leaves, roughly chopped
• 3 chipotle chiles in adobo, stemmed, seeded and minced
• 4 thick slices bacon, cut crosswise into 1/4-inch julienne and cooked until crisp (optional)
• 2 1/2 Tbsp. freshly squeezed lime juice
• 2 ripe, Fresh California Avocados, seeded, peeled and diced