Ingredients
2 cans (15 ounces each) black beans, rinsed and drained1 large egg white, lightly beaten2 green onions, finely chopped1/4 cup plus 2 tablespoons minced fresh cilantro, divided1 teaspoon chili powder1/4 teaspoon dried oregano1/4 teaspoon ground cumin4 teaspoons canola oil1/2 cup frozen corn, thawed1/2 cup chunky salsa1/4 cup fat-free sour cream
Preparation
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.
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.
In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.
