Black Bean Patties

2 c. canned black beans, rinsed and drained, divided (about 1 1/2 cans)
1/2 tsp. bottled minced garlic
1/4 tsp. ground cumin
1/8 tsp. salt
1 lg. egg white
1/2 c. (2 oz.) shredded Mexican cheese
1/4 c. chopped red onion
1/4 c. cornmeal
Cooking spray

To prepare patties, place 1 1/2 c. beans along with garlic, cumin, and salt in medium bowl; partially mash with fork. Place 1/2 c. remaining beans and egg white in food processor; process 30 seconds or until well-combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Garnish with shredded cheese, green onions, and/or sour cream as desired.