Black bean patties with pineapple rice

1. Prepare rice according to package directions.

2. Melt the butter in a skillet and add the pineapple.

3. Stir and cook for about 4 minutes - add the pineapple, cilantro, and salt to the rice. Mix and keep warm.

4. To make the patties - set aside 1/2 cup of the black beans.

5. Put the rest of the beans in a bowl and add the garlic, cumin, and salt.

6. Partially mash the beans with a fork.

7. Put the 1/2 cup of black beans you set aside in a food processor with the egg white (no food processor? try a blender - no blender? just mush it together really well).

8. Pulse a few times or until blended - don't over-mix or it will make the patties too wet/flimsy.

9. Add the egg/bean mixture, monterey jack cheese, and red onion to the partially mashed beans.

10. Combine well.

11. Shape into 4-6 patties.

12. Heat a non-stick skillet over medium-high heat.

13. Add a little oil to the pan and swirl to coat.

14. Press each patty into the cornmeal and add to the pan.

15. Cook for about 3 minutes on each side (you want the egg to cook) or until the cornmeal on the patties is starting to crisp up.

16. Serve with pineapple rice and sour cream (if using).