Black Bean Cake

1. Heat 1 tablespoon of olive oil in a medium sauté pan over medium heat. When it is hot, add the onion, cumin, coriander, salt and pepper and cook until the onion is soft and lightly caramelized, about 3 minutes.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Remove the pan from the heat and set aside to cool.
4. In a medium mixing bowl, mash the black beans well with the back of a fork. The bean mixture should be relatively smooth, with no whole beans remaining.
5. Stir in the cooled onion mixture, 2 tablespoons cilantro, beaten egg, half the lime juice, and hot sauce and mix well.
6. Add the flour to the mixture, as needed, until the mixture binds.
7. Heat 6 tablespoons of the olive oil in a medium non-stick pan over medium heat. When the oil is hot, use 1/3-cup measure to make 8 patties and transfer the bean patties to the pan.

Note: the cakes will be delicate. Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.

Avocado Puree

1. In a blender puree avocado, lemon juice, minced garlic and yogurt to a creamy consistency.

Sautéed Shrimp

1. Sear shrimp in a pan with ½ tbsp butter and ½ tbsp oil for about 2 to 3minutes on each side or when the shrimps are pink and firm.
2. Add ½ of lemon juice and a pinch of parsley.
3. Reduce lemon juice.
4. Place the shrimp around the bean cake on a plate and pour ½ tbsp of melted butter on top of the shrimp.
5. Decorate with ½ cherry tomatoes and a dollop of avocado puree.