Black Bean Patties with Corn Relish and Avocado Cream Sauce

I saw this and knew I had to make it ASAP.  Don't be put off by the long list of ingredients and directions, it actually comes together pretty easily and is soooo good!  This recipe makes 10 patties, so I cut it in half for us and it was perfect.

Black Bean Patties with Corn Relish and Avocado Cream Sauce
From: Pennies on a Platter
Time: 40-45 min
Serves: 4-5 (makes 10 patties)

Ingredients:
For Black Bean Patties:
2 (14 oz) cans black beans, drained and rinsed
2 roasted red bell peppers from a jar
2 eggs
1 tsp oregano
1 tsp cumin
2 cloves garlic
1/2 chipotle in adobo sauce
1 red onion, finely diced
1/2 - 2/3 cup Panko (or cornmeal or breadcrumbs)
salt & pepper to taste
canola oil

For Avocado Cream Sauce:
1 Avocado, pitted
1/2 cup sour cream (can use light)
Juice of 1 lime
salt & pepper to taste

For Corn Relish:
2 tsp canola oil
2 cups corn
1 clove garlic, minced or pressed
1 jalapeno, minced
1 medium tomato, seeded and diced
juice of 1 lime
2 Tbsp chopped cilantro
salt & pepper to taste

Directions:
1.  I the bowl of a food processor fitted with blade, process 1 can black beans, 1 roasted red pepper, eggs, oregano, cumin, garlic, and chipotle pepper until smooth.  Add the onion and pulse to combine.  Add the additional can of beans and the other roasted red pepper, then pulse a e more times until combined, but not completely smooth.

2. Pour black bean mixture into a large bowl and season with salt and pepper. Stir in 1/2 cup panko.  Stir until combined, then mix in more as needed to form a firm mixture that is the consistency of ground meat and can be rolled into a ball between your hands.  Cover and chill in the fridge for 30 minutes.

3. While Black bean mixture is chilling, clean food processor and puree all avocado cream sauce ingredients until smooth.  Scrape sides of bowl as necessary. Set aside until ready to use. Chop tomato, jalapeno, garlic, and cilantro to get ready for corn relish

4. Remove black bean mixture from fridge and shape into 3 inch patties.  Heat canola oil in a large non-stick skillet. Cook patties in batches over medium heat for 5-7 minutes, flipping once.

5.  While patties are cooking, heat canola oil in skillet.  Add corn and cook for 2 minutes.  Add garlic and jalapenos and cook for another minute.  Remove from heat and stir in the rest of the ingredients.

6. To serve, top cooked patties with corn-relish and avocado cream sauce.  Serve immediately.