Black bean cakes

Drain and rinse beans well, and place in a bowl. Using a hand masher, mash beans coarsely. In a skillet, sauté the onions and red bell pepper in the oil of your choice until they are softened. Then add them to the bean mixture, along with 1/2 cup corn flake crumbs and the brown rice. Season mixture with Cumin, Chili Powder, Pepper and Sea Salt. Mixture should be firm. Form the mixture into small patties, about 1/2 inch thick. Place the remaining corn flake crumbs in a bowl, and put the two eggs in another bowl. Dip the cakes in the egg, and then coat them with the corn flake crumbs. In a large skillet using a small amount of oil, cook the black bean cakes until they are warm start to brown on the outside.

We served the black bean cakes over a spinach salad that was made with avocado, corn, and grape tomatoes. Enjoy!