Vegetarian Black Bean Cakes W/ Chunky Salsa-Sour Cream Topping

Ingredients

• 2 (15 ounce) cans black beans, rinsed and drained
• 1 egg white, beat it lightly
• 2 green onions, finely chopped (both white & green parts)
• 1/4 cup minced fresh cilantro, plus
• 2 tablespoons fresh cilantro, set aside for salsa
• 1 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 4 teaspoons vegetable oil
• 1/2 cup frozen corn, thawed
• 1/2 cup chunky salsa
• 1/4 cup low-fat sour cream

Directions

1. 1

   Put the rinsed beans into a large bowl (just a few at a time) and mash them with a fork. Stir the egg white in, along with the chopped green onions, the cilantro EXCEPT for the extra 2 Tbls., the chili powder, oregano and the cumin. Mix all ingredients together well, then shape into either four large or eight small (2-1/2-in.) patties.

2. 2

   Lightly spray a small non-stick skillet with nonstick cooking spray. Heat the 4 teaspoons of oil in the skillet, then fry the small patties or larger cakes in batches for 2-4 minutes on each side, or until they are lightly browned.

3. 3

   In a small bowl, mix together the corn, the chunky salsa and the 2 tablespoons of the reserved minced fresh cilantro. The sour cream can be used as a garnish on top of the salsa, OR you can blend it into the salsa and cilantro, as I did. It's not quite as showy this way, but if you have someone who isn't fond of cilantro, the sour cream helps to disguise it. Prep and cooking time total 25 minutes.