Black Bean and Corn Cakes

So my awesome cousin, Claire, hooked me up with a black bean burger recipe a few months back. I of course, have played around with the recipe and concocted my own creation. Last night was by far my favorite result so far! I recommend serving these cakes with some yellow rice and fresh tomatoes on top! 


Black Bean and Corn Cakes


1 cup black beans, drained and rinsed
1 ear of corn, corn cut off
1/2 bunch scallions
1 jalapeño diced
1/2 cup plain bread crumbs
1 egg
salt/pepper to taste


In small skillet saute corn and jalapeño for a couple of minutes in some EVOO, just to heat through. In small bowl, mash black beans and add egg and bread crumbs. Slowly combine corn to bean mixture, you really have to temper the mixture since the corn is hot. Add scallions to mixture last. Ingredients should be rather thick. Try to divide mixture into 4, as you should be able to make 4 cakes out of this recipe. 
Heat small skillet to medium heat and add 2 tbs EVOO. Drop 1/4 mixture into skillet and slightly flatten it to look like a cake. Cook 3-4 min on one side and flip. If you want a little something on top, sprinkle with pepper jack cheese after removing from skillet. One cake, with rice is a serving. Delicious!!! 


Note: If you don't want big bean cakes, you can always make smaller patty size cakes and then you would have 2 small cakes per serving. Those of you with men if your life :), they might like 2 large cakes a serving. 
To reheat, you can heat in the microwave, but they taste better heated in a toaster oven.