Corn and “Bacon” Cakes with Cilantro

Corn and "Bacon" Cakes with Cilantro Recipe - Vegetarian Food

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Corn and “Bacon” Cakes with Cilantro is a delicious and flavorful dish that combines the sweetness of corn with the smoky flavor of soy “bacon” bits and the freshness of cilantro. These savory cakes are perfect for a light lunch or as a side dish for dinner.

History

This recipe is a modern twist on traditional corn cakes, which have been a staple in many cultures for centuries. Corn cakes are often made with fresh corn kernels, but this version uses canned corn for convenience. The addition of soy “bacon” bits adds a savory element that complements the sweetness of the corn, while cilantro adds a fresh and herbaceous note.

Ingredients

1 cup canned corn kernels, drained
0.5 cup diced red pepper
6 tbsp soy “bacon” bits
6 tbsp cilantro leaves
0.5 cup soy mayonnaise
2 large eggs, beaten
0.5 cup breadcrumbs
1 tsp onion powder
1 tsp ground cumin
salt and freshly ground black pepper to taste
1 tbsp vegetable oil

How to prepare

1. Combine corn kernels, red pepper, soy “Bacon” bits, 3 tbsp cilantro leaves, soy mayonnaise, beaten eggs, breadcrumbs, onion powder, cumin, salt, and pepper. Stir together until well mixed.
2. Heat oil in a large skillet over medium heat. When hot, scoop a scant 0.25 cup of the corn mixture into the skillet and repeat to make 3 or 4 cakes. Avoid overcrowding the skillet. Cook the cakes on one side until they are browned, approximately 3 minutes. Then, turn them over to cook the second side. Remove from the skillet and repeat with the remaining batter.
3. To serve, place 2 cakes on each serving plate and garnish with a sprinkling of the remaining cilantro leaves.

Variations

You can substitute the soy “bacon” bits with real bacon for a non-vegetarian version of this recipe.
Add diced jalapenos or bell peppers for an extra kick of heat.
Top the cakes with a dollop of sour cream or salsa for added flavor.

Cooking Tips & Tricks

Be sure to drain the canned corn kernels well before using them in the recipe to prevent the cakes from becoming too wet.

- Make sure to cook the cakes in batches and avoid overcrowding the skillet to ensure that they brown evenly.

- You can customize this recipe by adding other ingredients such as diced jalapenos, shredded cheese, or chopped scallions for extra flavor.

Serving Suggestions

These Corn and “Bacon” Cakes with Cilantro can be served as a main dish with a side salad or as a side dish with grilled vegetables or tofu.

Cooking Techniques

The key to making perfect Corn and “Bacon” Cakes with Cilantro is to cook them on medium heat in a well-heated skillet. Be sure to flip them carefully to ensure that they cook evenly on both sides.

Ingredient Substitutions

If you don't have soy mayonnaise, you can use regular mayonnaise or Greek yogurt as a substitute. You can also use fresh corn kernels instead of canned corn for a fresher taste.

Make Ahead Tips

You can prepare the corn mixture ahead of time and refrigerate it for up to 24 hours before cooking the cakes. This makes it a great option for meal prep or entertaining.

Presentation Ideas

Serve the Corn and “Bacon” Cakes with Cilantro on a bed of mixed greens or with a side of salsa for a colorful and appetizing presentation.

Pairing Recommendations

These savory cakes pair well with a crisp white wine such as Sauvignon Blanc or a light beer. For a non-alcoholic option, try serving them with a refreshing iced tea or lemonade.

Storage and Reheating Instructions

Leftover Corn and “Bacon” Cakes with Cilantro can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Corn and “Bacon” Cakes with Cilantro contains approximately 200 calories.

Carbohydrates

Each serving of Corn and “Bacon” Cakes with Cilantro contains approximately 25 grams of carbohydrates.

Fats

Each serving of Corn and “Bacon” Cakes with Cilantro contains approximately 10 grams of fats.

Proteins

Each serving of Corn and “Bacon” Cakes with Cilantro contains approximately 6 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains soy and eggs.

Summary

Corn and “Bacon” Cakes with Cilantro is a nutritious dish that is rich in carbohydrates, fats, proteins, and essential vitamins and minerals. It is a flavorful and satisfying meal that is perfect for vegetarians and those looking for a meat-free alternative.

Summary

Corn and “Bacon” Cakes with Cilantro is a delicious and nutritious dish that is perfect for vegetarians and those looking for a flavorful meat-free option. With a perfect balance of sweetness, smokiness, and freshness, these savory cakes are sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a hot summer day and I was visiting my friend, Sarah, who had recently returned from a trip to Mexico. She was raving about this dish she had tried at a local restaurant - corn and "bacon" cakes with cilantro. As a lover of all things food-related, I was intrigued.

Sarah had scribbled down the recipe on a scrap piece of paper and handed it to me with a smile. She knew how much I enjoyed experimenting in the kitchen and was eager for me to give it a go. I thanked her profusely and promised to report back with my results.

As soon as I got home, I gathered all the necessary ingredients - corn kernels, vegan bacon, cilantro, flour, and spices. I followed the instructions carefully, mixing everything together in a large bowl until it formed a thick batter. The aroma of sizzling bacon filled my kitchen as I spooned the mixture onto a hot skillet, watching as the cakes browned and crisped up.

After a few minutes, I flipped the cakes over, revealing a golden-brown crust on the other side. I couldn't resist sneaking a taste before they were fully cooked. The combination of sweet corn, smoky "bacon," and fresh cilantro was a revelation. I knew I had stumbled upon something truly special.

When the cakes were finished cooking, I plated them up and garnished them with a dollop of sour cream and a sprinkle of chopped cilantro. I couldn't wait to dig in. The first bite was pure bliss - the savory, salty bacon paired perfectly with the sweet corn and fragrant cilantro. It was a symphony of flavors in my mouth.

I savored every bite, relishing in the fact that I had successfully recreated a dish from halfway across the world. I made a mental note to thank Sarah for introducing me to this culinary gem.

Over the years, I perfected the recipe, tweaking it here and there to suit my tastes. I added a pinch of smoked paprika for extra depth of flavor and a squeeze of lime juice for a touch of brightness. Each time I made the corn and "bacon" cakes, they brought me back to that hot summer day when I first discovered them.

I shared the recipe with friends and family, who all marveled at the unique combination of ingredients. They couldn't believe that something so simple could taste so good. I took pride in knowing that I had introduced them to a new culinary delight.

As I grew older, the recipe became a staple in my repertoire. Whenever I hosted a dinner party or potluck, the corn and "bacon" cakes were always a hit. People would ask me for the recipe, and I would gladly share it, passing on the tradition of this delicious dish to the next generation.

Now, as I sit in my kitchen, surrounded by the comforting aromas of spices and herbs, I can't help but feel grateful for all the recipes I have collected over the years. Each one tells a story, a memory of where I learned it and who I shared it with. The corn and "bacon" cakes with cilantro will always hold a special place in my heart, a reminder of that fateful day when I first saw the recipe and knew it was something I had to try.