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Kat's Black Bean Corn Cakes

1 cup water
1/2 cup cornmeal
1 teaspoon salt
2 cups cooked black beans, drained*
2 pickled jalepenos, stemmed and seeded
2 cloves garlic, peeled
1 teaspoon ground cumin
4 tablespoons corn oil

*Note: use basic cooked black beans or canned

Directions:
Heat the water over medium-high heat in a small sauce pan until boiling. Slowly stir in the cornmeal and salt in a steady stream, so as to avoid lumps. Heat, stirring constantly, about 3 minutes, or until the cornmeal has cooked through and forms a solid mass away from the sides of the pan.

In a food processor, add the beans, cooked cornmeal, jalepenos, garlic and cumin. Process just until a roughly chopped paste is formed.

Place a sheet of waxed paper on your work surface. Spoon the bean mixture out into about 10 portions. Place another sheet of waxed paper on top and flatten the bean portions into 1/2-inch thick patties, smoothing the sides by hand if necessary.

Heat 2 tablespoons corn oil in a large skillet over high heat. Place 5 bean patties about 2-inches apart onto the hot oil. Cook 3 minutes on one side, or until crisp and crusty. Flip the patties over and cook the other side until crisp. Drain on paper towels. Continue with the remaaining batch of patties, adding more oil if necessary.

Serve topped with a dollop of sour cream and Pico de Gallo or other fresh salsa.