Corn and ?Bacon? Cakes with Cilantro
30 minutes or fewer
These corn cakes may remind you of summer flavors, but they are delicious any time of year as a supper or luncheon dish. Offer a robust mushroom
soup to start, and end the meal with lemon bars or blondies and frozen vanilla yogurt.
- 1 cup canned corn kernels, drained
- ½ cup diced red pepper
- 6 Tbs. soy “bacon” bits
- 6 Tbs. cilantro leaves
- ½ cup soy mayonnaise
- 2 large eggs, beaten
- ½ cup breadcrumbs
- 1 tsp. onion powder
- 1 tsp. ground cumin
- Salt and freshly ground black pepper to taste
- 1 Tbs. vegetable oil
- Combine corn kernels, red pepper, soy “bacon” bits, 3 tablespoons cilantro leaves, soy mayonnaise, beaten eggs, breadcrumbs, onion powder, cumin, salt and pepper, and stir together until well mixed.
- Heat oil in a large skillet over medium heat. When hot, scoop a scant 1/4 cup corn mixture into skillet, and repeat to make 3 or 4 cakes. Avoid overcrowding skillet. Cook cakes on one side, and when they are browned, in about 3 minutes, turn over to cook second side. Remove from skillet, and repeat with remaining batter.
- To serve, place 2 cakes on each serving plate, and garnish with a sprinkling of remaining cilantro leaves.
These cakes of sweet, crunchy corn, which are accented by salty “bacon” bits, cumin and cilantro, need a big, bold, oak-influenced California Chardonnay, such as a Chateau St. Jean from Sonoma County.