Heat oil in a large skillet over medium-high heat. Place black beans and hummus in a food processor. Pulse until smooth. Scrape sides of the bowl as needed.
Transfer the puree to a mixing bowl. Add corn meal, egg, chili powder, cumin, salt, oregano, cayenne, and pepper. Mix until evenly combined.
Portion the cake mixture into 1/4 cup portions and form into small cakes. You'll want them on the thicker side as they spread a bit while being coated.
Pour the breadcrumbs onto a plate and spread into an even layer. Dredge the cakes in bread crumbs, coating each side.Add cakes to the hot oil, working in batches as needed. Cook for 2-3 minutes per side until crispy, flipping once. Transfer to a paper towel-lined plate to drain.
Corn Mango Salsa:
To a medium mixing bowl, add mango, corn, avocado, onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir to combine. Check seasoning and adjust as desired.
Place black bean cake on a serving plate. Top with a heaping spoonful of salsa. Place a cilantro leaf and one cherry tomato half on top of the salsa. Serve immediately. (I like to serve these cake family style on a big platter.)
If you're feeling adventurous, take out the hummus and substitute 1 cup raw chicken livers in with the black beans when you make the puree.