For our honeymoon, we stayed at an eco lodge in Costa Rica called Lapa Rios. It was amazing in many ways that we expected (incredible views, lots of animals, great hikes), but also in a way that we didn't expect - the food was delicious. One night we were served black bean cakes, and this recipe is our attempt to recreate that dinner. These cakes are filling and delicious topped with fresh salsa or guacamole - and all you need is a can of beans, some corn, and spices that are probably already in your pantry. —Foxes
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.