Black bean cakes

2 cans (15 oz each) black beans, drained and rinsed
1 egg white, lightly beaten
2 green onions, finely chopped
1/4 cup plus 2 tablespoons minced fresh cilantro, divided
1 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
4 teaspoons canola oil
1/2 cup frozen corn
1/2 cup chunky salsa
1/4 cup fat-free sour cream

In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano, and cumin. Shape into eight 2 1/2 inch patties.

In a small nonstick skillet, coated with nonstick cooking spray, cook patties in batches of oil for 2-4 minutes on each side or until golden brown.

In a small bowl, combine the corn, salsa and remaining cilantro, spoon over cakes. Garnish with sour cream.