Charred Brussels Sprout and Bean Bites with Hot-Sauce Crema

In a large bowl, mash the black beans with a fork until roughly broken down but still chunky. Fold in breadcrumbs, egg, minced garlic, cumin, paprika, salt, and black pepper until evenly combined.

Form the mixture into 8 equal patties, about 2 inches wide and half an inch thick. Place on a parchment-lined plate and refrigerate for 15 minutes to firm up.

Prepare a high-heat braai or preheat a cast-iron grill pan over high heat until smoking. In a large bowl, toss brussels sprouts with sunflower oil, paprika, cayenne, and salt until thoroughly coated.

Place brussels sprouts cut-side down on the hot grill or pan. Char for 4-5 minutes without moving, until deep char marks form and the edges are caramelized. Flip and cook another 3-4 minutes until the outer leaves are crispy and the core is tender. Remove and set aside.

In the same grill pan or a large skillet over medium-high heat, add sunflower oil. Once shimmering, carefully place the bean bites in a single layer. Cook 3-4 minutes per side, until a golden crust forms and they hold together firmly. Internal temperature should reach 74°C for food safety.

In a small bowl, whisk together sour cream, hot sauce, minced garlic, and lemon juice until smooth and fully combined. Taste and adjust with additional hot sauce or salt if needed.

Arrange the charred brussels sprouts on a large serving platter. Nestle the warm bean bites among the sprouts. Drizzle the hot-sauce crema generously over the top, allowing it to pool around the bites. Serve immediately while the sprouts retain their char and the bites are warm.