Black Bean Cakes

• Cakes:
• 3 tablespoons canola oil, divided
• 5 large eggs, divided
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup panko, divided
• 1/4 cup finely chopped green onions
• 2 tablespoons chopped fresh cilantro
• 3/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1 garlic clove, minced
• Salad:
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons fresh lime juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups mixed baby lettuce

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. Combine bean mixture, 5 tablespoons panko, onions, and next 5 ingredients in a bowl.
2. 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. Heat a nonstick skillet over medium-high heat. Add 4 teaspoons canola oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan clean. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Cover and cook 4 minutes. Remove from heat.
3. To prepare salad, combine olive oil and next 4 ingredients in a bowl, stirring with a whisk. Add lettuce; toss gently to coat. Arrange 1 1/2 cups salad, 1 black bean patty, and 1 egg on each of 4 plates. Serve immediately.

canola oil, eggs, black beans, green onions, fresh cilantro, ground cumin, kosher salt, ground red pepper, garlic, salad, olive oil, lime juice, mustard, kosher salt, freshly ground black pepper, baby lettuce

Taken from www.myrecipes.com/recipe/black-bean-cakes (may not work)