Ingredients
1 (15-oz) can black beans, rinsed and drained
1 ear corn, kernels removed (or 1 cup frozen corn, thawed)
1/2 cup shredded cheddar cheese
1/4 cup packed cilantro
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons breadcrumbs
1 large egg
1–2 tablespoons oil, for sautéing
Instructions
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Add all ingredients except the oil to a food processor and pulse until combined into a thick, slightly chunky mixture.
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Heat a large sauté pan over low to medium heat and add 1–2 tablespoons of oil.
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Scoop 2–3 tablespoons of the mixture into the pan and use the back of a spoon to spread it into a small pancake shape.
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Cook for about 3 minutes, then flip and cook another 3–4 minutes until golden and cooked through.
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Repeat with remaining mixture, adding more oil as needed, and transfer cooked cakes to a plate.
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Let cool slightly and serve.
