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1 cup Fresh Garden Salsa
15 ounce can black beans
11 ounce can white shoe peg corn
1 box Jiffy Corn Muffin mix
1 medium egg
3/4 cup sour cream
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
butter/oil

• Whisk the sour cream, red pepper flakes and chili powder until well blended. Chill.
• In a colander drain the black beans and corn. Drain and rinse well.
• Mash the beans and corn.
• In a large mixing bowl whisk together the muffin mix and egg.
• Add bean mixture and cayenne pepper, blending well.
• Form into 6 patties. They will be gooey so I like to spray my patty maker with PURE first.
• Layer patties between wax paper and freeze for 2 hours ( no more or they will be too frozen and mushy in the middle)
• Melt butter or oil in skillet over medium heat.
• Cook 5 minutes on each side until golden and crispy.
• Serve with Chili pepper sour cream and warm tortillas or Quesadilla pieces.