Spicy Black Bean Cakes with Sriracha Mayo

• 1 can (15 Oz. Size) Black Beans, Drained
• 4 ounces, weight Can Of Diced Green Chilies
• 1/2 cups Panko Bread Crumbs
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 Tablespoon Sriracha
• 1- 1/4 teaspoon Salt
• 1/2 cups Corn
• Oil For Frying Burgers
• 2 Tablespoons (heaping) Light Mayonnaise
• 1 Tablespoon Sriracha

1. Drain liquid from black beans and add them into a mixing bowl.
2. Mash with a mashed potato masher or the back of a fork.
3. Add the next 7 ingredients (through the corn on the above list) and mix to thoroughly combine.
4. Heat a little olive oil in a skillet on medium-high heat.
5. Form black bean mixture into 4 patties and fry for about 4 minutes per side, until golden and crusty brown.
6. Combine the mayonnaise and 1 tablespoon of sriracha hot sauce in a small bowl.
7. Serve the patties on a bun or on a bed of lettuce as is with a dollop of the Sriracha Mayo.
8. Makes 4 cakes.
9. Adapted from Eat, Live, Run.

black beans, green chilies, bread crumbs, cumin, chili powder, sriracha, salt, corn, burgers, mayonnaise, sriracha

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spicy-black-bean-cakes-with-sriracha-mayo/ (may not work)