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

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

1. Put the rinsed beans into a large bowl (just a few at a time) and mash them with a fork.
2. 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.
3. Mix all ingredients together well, then shape into either four large or eight small (2-1/2-in.)
4. patties.
5. Lightly spray a small non-stick skillet with nonstick cooking spray.
6. 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.
7. In a small bowl, mix together the corn, the chunky salsa and the 2 tablespoons of the reserved minced fresh cilantro.
8. 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.
9. 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.
10. Prep and cooking time total 25 minutes.

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

Taken from www.food.com/recipe/vegetarian-black-bean-cakes-w-chunky-salsa-sour-cream-topping-247701 (may not work)