A Weight Watchers recipe - sort of

My mom did Weight Watchers a few years ago; she gave me a few Weight Watchers cookbooks because she knows I like to make easy and healthy recipes. I've tried several recipes in both books, and this is one Bryan and I fall back on frequently. I don't make it to the specifications usually (bc I don't have all the ingredients, so I'll write my changes to the right in red).

The book: Dining for Two. The recipe: Black Bean-Corn Cakes with Cilantro Sour Cream p. 198.

1 (10-oz) can of black beans, rinsed, drained, and coarsely mashed 1 (15-oz) can
1/4 c shredded reduced-fat sharp cheddar cheese 1/3 c shredded cheddar
1/4 c frozen corn, thawed 1/3 c corn (microwaved about 1 minute)
3 T yellow cornmeal
2 T chopped fresh cilantro I don't always use this - they are good with or without
1 egg white
1 chipotle en adobo, minced I use 1/4 t McCormick chipotle chili powder (use sparingly -it's really spicy)
1 scallion, chopped I've never used it
1 clove garlic, minced
1 1/2 t ground cumin
1/4 t salt
1 T corn oil
I've only made the sour cream once. It was good, but I don't usually have the sour cream.
1/4 c fat-free sour cream
1 t grated lime zest
1 t lime juice

1. combine the beans, cheese, corn, 1 T of the cornmeal, 1 T of the cilantro, the egg white, chipotle pepper (or powder), scallion, garlic, cumin, and salt in a medium bowl until mixed well. Divide the mixture into 4-5 balls.

2. Place the remaining 2 T cornmeal on a plate. Roll the bean balls in the cornmeal to coat. Press each ball into a 1/2-inch thick patty.

3. Heat the oil in a large nonstick skillet over medium heat. Add the cakes and cook until crisp and golden outside and heated through, 4-5 min on each side. Keep warm under foil while you make the sour cream.

4. To make the cilantro sour cream, combine the sour cream, lime zest, lime juice, and remaining 1 T cilantro in a small bowl. Serve the bean cakes with the cilantro sour cream.