Black bean-corn cakes with cilantro sour cream

Instructions

1. Combine the beans, cheese, corn, 1 tablespoon of the cornmeal, 1 tablespoon of the cilantro, the egg white, chipotle pepper, scallion, garlic, cumin, and salt in a medium bowl until well mixed. Divide the mixture into 4 balls.
2. Place the remaining 2 tablespoons cornmeal on a plate. Roll the bean balls in the cornmeal to coat. Press each ball into a 1/2-inch thick patty.
3. Heat the oil in a large nonstick skillet over medium heat. Add the cakes and cook until crisp and golden outside and heated through, 4–5 minutes on each side. Transfer to a platter; cover with foil to keep warm.
4. To make the cilantro sour cream, combine the sour cream, lime zest, lime juice, and remaining 1 tablespoon cilantro in a small bowl. Serve the bean cakes with the cilantro sour cream. Yields 2 bean cakes and 2 tablespoons cilantro cream per serving.