Sweet Corn Tamale Cakes
Serves 440 mins prep20 mins cook
These sweet corn tamale cakes are my healthy homemade answer to one of the most popular dishes on the Cheesecake Factory menu. I make these crispy golden cakes with quinoa, sweet corn kernel and whole wheat flour and serve them with a vibrantly nutritious black bean salsa. In just 1 hour, I have a copycat dish with an impressive nutritional profile, and without the restaurant price tag.
0 servings
What you need
cup quinoa
cup water
egg, beaten
cup frozen corn, thawed
scallion, finely chopped (¼ cup)
cup wheat flour
tbsp 1 percent milk
tsp salt
tsp hot pepper sauce, I used Tobasco
oz black beans, 1 can
cup grape tomato
jalapeno pepper, seeded and finely diced
cup fresh cilantro
cup red onion
cup red bell pepper
lime juice, to taste
Instructions
Corn Cakes 2 Mix quinoa, water, and broth in a small saucepan and bring to a boil. Cover, reduce heat and simmer 15 min. Fluff with a fork. 3 Combine quinoa and remaining cake ingredients except oil in a medium bowl. 4 Heat a large nonstick skillet over medium heat. Spray with olive oil cooking spray. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto skillet, flattening into pancake shape with back of spatula (makes 8 cakes). 5 Cook the cakes until they’re browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer. Salsa 8 Mix together all salsa ingredients in a large bowl and set aside. Let marinate for 5-10 minutes. Serving 11 Serve two corn cakes with ¼ of the black bean salsa mixture and any of the optional toppings you like!View original recipe
