For the black bean cakes:

Heat the oven to 300°F and arrange a rack in the middle.

Place cornmeal in a shallow dish and set aside.

Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in the bowl of a food processor fitted with a blade attachment.

Pulse until ingredients are incorporated and beans are broken down but some whole beans remain, about 15 pulses.

Stop the processor and scrape down the sides of the bowl with a rubber spatula during processing.

Form 6 (3-inch) patties and dust each patty on both sides with cornmeal. Place on a baking sheet.

Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes.

Place 3 patties in the pan and fry until golden, about 3 to 5 minutes. Flip and repeat on the second side.

Return patties to the baking sheet and place in the oven to keep warm. Repeat with remaining patties.

For the avocado crema:

Place all ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth. Season with salt.

To assemble:

Place bean cakes on serving plates. Top each with a fried egg and 2 tablespoons of the crema.