Black Bean Cakes

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 large egg white, lightly beaten
• 2 green onions, finely chopped
• 1/4 cup plus 2 tablespoons minced fresh cilantro, divided
• 1 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 4 teaspoons canola oil
• 1/2 cup frozen corn, thawed
• 1/2 cup chunky salsa
• 1/4 cup fat-free sour cream

1. In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties.
2. In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown.
3. In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.

black beans, egg white, green onions, fresh cilantro, chili powder, oregano, ground cumin, canola oil, frozen corn, chunky salsa, sour cream

Taken from www.tasteofhome.com/recipes/black-bean-cakes/ (may not work)