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1
Dry roast the corn by putting it in a skillet over medium high heat, stirring frequently, until it starts to turn golden brown (about 8-10 minutes). Remove from skillet and set aside.
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2
Mix the cumin, chili powder, cayenne, onion powder, salt, and pepper in a small bowl.
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3
Put half the beans in a food processor with the onion, garlic, and cilantro, and blend until smooth.
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4
Add the egg white, lime juice, and half the spice mixture, and pulse two or three times until just combined.
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5
Transfer the mixture to a bowl, add the corn and reserved beans, and mix. Stir in 1/2 cup of the flour in two additions, using slightly more or less as necessary to achieve a thick but slightly sticky consistency (like soft cookie dough).
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6
In a wide, flat bowl, mix together the remaining cup of flour with the rest of the spice mixture.
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7
Scoop out about 1/4 cup of the bean mixture and form a rough ball. Dredge the patty in the flour mixture.
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8
Pat the floured patty into a disk shape, and continue forming cakes until you have used all the beans (we usually make 6).
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9
Put some vegetable oil in a skillet (just enough to cover the bottom) and heat it over medium high heat.
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10
When the oil is hot, add the bean cakes, working in batches if necessary. Cook until the cakes are brown and crisp, then turn them over and repeat (3-5 minutes per side).
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11
Lay the cakes on paper towels to drain.
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12
Serve with sour cream, guacamole, fresh salsa, or your choice of toppings.
