Corn and ?Bacon? Cakes with Cilantro

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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.

  • 6Servings

Ingredients

  • 1 cup canned corn kernels, drained
  • 1/2 cup diced red pepper
  • 6 Tbs. soy "bacon" bits
  • 6 Tbs. cilantro leaves
  • 1/2 cup soy mayonnaise
  • 2 large eggs, beaten
  • 1/2 cup breadcrumbs
  • 1 tsp. onion powder
  • 1 tsp. ground cumin
  • 1 Tbs. vegetable oil

Preparation

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.

Wine Suggestions
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.

Nutrition Information

  • Calories: 150
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 70 mg
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 500 mg
  • Sugar Content: 1 g