Crispy Black Bean Cakes With Sour Cream And Avocado

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2 tablespoons vegetable oil, plus more for frying

1 small onion, cut into 1/4-inch dice

1 large garlic clove, minced

3/4 teaspoon ground cumin

1/4 teaspoon cayenne

Two 15-ounce cans black beans, drained

1 1/4 cups plain dry bread crumbs

Kosher salt and freshly ground pepper

1/3 cup all-purpose flour

2 large eggs, beaten

Sour cream, avocado, scallions and lime wedges, for serving

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