Finely grate the zucchini and drain out the extra liquid. To do this, you can put the grated zucchini in a fine metal strainer and press down on it, or wrap it in a clean dish towel or a few paper towels and ring out the excess water.

Combine the zucchini, rice, onion, garlic, black beans, cumin, salt, and pepper in a large mixing bowl. Mix well. Then add the beaten eggs. Mix well and add the cornmeal to thicken the batter. Mix this in well, and add another 1/8 cup if you want the fritters to be a little thicker.

Cook these just like pancakes on a hot griddle and enjoy.

In a food processor, on pulse mode, combine the 2 cans of beans, onion, and garlic. Mash it up until most is mushy, but you can still see some evidence of whole beans. Transfer to a large bowl, and add some salt, pepper, 1/2 tablespoon or so of ground cumin, a pinch of ground

coriander, a little cayenne, a splash of veggie broth to moisten it (there is no egg to hold the mixture together), 1/4 cup of corn meal, and a tablespoon of olive oil. Mix this well.

Heat up a skillet as if you were making pancakes. Make golfball size balls of the bean mixture and press into patties. Pan fry on both sides until golden brown. Serve with Sweet Feta Sauce.