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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.
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.
- 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