These crispy pan-fried patties use the spicy bean dip as a binder, turning a side dish into dinner. They're textured, flavoured, and on the table in minutes.

Serves 2. 25 minutes, 20 at the stove.

About 1500 calories a serving, 50 g protein, 100 g carbohydrate, 109 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the bean dip in a sieve over a small bowl for 2 minutes, reserving the liquid, then transfer the beans to a bowl. Crack 1 egg into the beans, add 3 tablespoons flour, a pinch of salt, and a pinch of pepper, and stir until a thick paste forms.
2. Divide the mixture into 4 equal portions and shape each into a 3-inch cake using wet hands. Set them on a plate.
3. Whisk 4 ounces sour cream with the zest and juice of 1 lime and a pinch of salt in a small bowl. Set aside.
4. Heat 2 tablespoons oil in a wide skillet over medium-high heat until it shimmers. Lay all 4 cakes in the pan without crowding (they will fit snugly) and cook until the undersides are deep brown and crisp, about 3 minutes.3 min
5. Flip each cake carefully and cook the other side until it browns and the interior feels firm when you press the centre, another 2 to 3 minutes. Transfer to plates.3 min
6. Serve the cakes hot with a dollop of lime crema spooned on top or alongside.

Note Swap sour cream for mayonnaise thinned with a little water if you prefer. Leftover cakes keep in an airtight container for three days and reheat well in a 350°F [175°C] oven for five minutes. Serve with a salad, steamed greens, or rice to round out the meal.