Ingredients

The following ingredients have 3 Servings
  • 1 ear of corn, removed from cob
  • 1 can black beans, drained
  • 1/2 of a small onion, coarsely chopped
  • 1 bunch clove garlic, chopped
  • 1 egg white
  • Juice of 1/2 a lime
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 and 1/3 cups flour
  • 1/4 cup vegetable oil

Instruction

  • Dry roast the corn by putting it in a skillet over medium high heat, stirring frequently, until it starts to turn golden brown (about 8-10 minutes). Remove from skillet and set aside.
  • Mix the cumin, chili powder, cayenne, onion powder, salt, and pepper in a small bowl.
  • Put half the beans in a food processor with the onion, garlic, and cilantro, and blend until smooth.
  • Add the egg white, lime juice, and half the spice mixture, and pulse two or three times until just combined.
  • Transfer the mixture to a bowl, add the corn and reserved beans, and mix. Stir in 1/2 cup of the flour in two additions, using slightly more or less as necessary to achieve a thick but slightly sticky consistency (like soft cookie dough).
  • In a wide, flat bowl, mix together the remaining cup of flour with the rest of the spice mixture.
  • Scoop out about 1/4 cup of the bean mixture and form a rough ball. Dredge the patty in the flour mixture.
  • Pat the floured patty into a disk shape, and continue forming cakes until you have used all the beans (we usually make 6).
  • Put some vegetable oil in a skillet (just enough to cover the bottom) and heat it over medium high heat.
  • When the oil is hot, add the bean cakes, working in batches if necessary. Cook until the cakes are brown and crisp, then turn them over and repeat (3-5 minutes per side).
  • Lay the cakes on paper towels to drain.
  • Serve with sour cream, guacamole, fresh salsa, or your choice of toppings.