Black Bean Corn Cakes | PCC Natural Markets

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Black Bean Corn Cakes

1.5
Your rating: None (2 votes)
Your rating: None (2 votes)

Serve as an appetizer or side dish, placing the patties on a small bed of gourmet lettuce. Also good served with mango chutney or salsa.

Ingredients

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

In a small saucepan, heat water over medium-high until boiling. Slowly stir in cornmeal and dulse in a slow steady stream to avoid lumps. Add cheese. Heat, stirring constantly, about 3 to 5 minutes, or until the cornmeal has cooked through and forms a solid mass away from the sides of the pan.

Combine beans, jalapeños, garlic, red onions and cilantro; finely chop by hand or in a food processor. Process until a roughly chopped paste is formed. Stir in cornmeal and corn kernels.

Place a sheet of waxed paper on your work surface. Spoon bean mixture out into about 10 portions. Small patties are better; flatten then cook in a hot skillet in a very small amount of olive oil until crispy, about 3 minutes on each side. Serve warm.

Recipe by Marilyn Walls, PCC staff member

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What is dulse ?

I have never heard of dulse. Is it an essential ingredient in black bean corn cakes?

dulse

Hi! to answer your question, dulse is a lightly salty, tasty, nutritious and colorful seaweed. It was likely included in the recipe for all of those reasons -- but it isn't necessary if you don't have it or choose not to include it. These black bean corncakes sound yummy, and I'm going to try them -- some with, some without the dulse, which I do happen to have. (I also like to sprinkle dulse on hot brown rice or quinoa, or even salad greens). PCC sells dulse in dried "clumps" in packages in the Asian condiment section. I like to munch them as-is -- or better, lightly oven toast them briefly -- then crumble in either a processor -- or more typically, just in my hands as I use them at the table. Try it!

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