Black Bean and Corn Cakes

These were satisfying little nibblers to go along with the tacos last night.  In fact, half of them were eaten while we were making the tortillas.  Next time, I'll make them a little smaller and spread them out more.  They tended to "puff up" while cooking and were a little thicker than I would have liked. 

1 T. butter

1/3 cup chopped green onions

1/3 cup chopped celery

1 cup soft white bread crumbs

1/2 cup Bisquick

1 t. sugar

1/2 t. salt

1/8 t. ground cayenne pepper

1/4 t. ground cumin

1 small jalapenos, minced

2 eggs, slightly beaten

1 can (11 oz.) Southwestern Style Corn (this is Mexicorn, but it also has black beans mixed in!)

2 T. vegetable oil

8 oz. sour cream

juice of one lime

zest of one lime

In a 12 inch skillet, melt butter over medium heat.  Add onions, celery, jalapenos and cook for three minutes or under tender, stirring occasionally.

In medium bowl, stir vegetable mixture, and remaining ingredients (except oil, sour cream and lime) until well blended.

In same skillet, heat 2 t. oil over medium heat.  Cooking 3 or 4 cakes at a time, drop corn/bean mixture into oil by teaspoonfuls spreading each into 1 1/2 inch rounds.

Cook 1 - 1 1/2 minutes on each side, carefully turning once, until golden brown.  Cook remaining cakes using 2 t. oil for each batch. 

Mix sour cream with lime juice and zest and serve on the side as a dipping sauce.