Black Bean Corn Cakes With Cucumber Relish

Saw this in the Cleveland Plain Dealer newspaper. The source is supposedly Shirelle Boyd of University Hts. cookbook "Food Talk Cook Book."

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Name: Black Bean Corn Cakes With Cucumber Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 cups yellow cornmeal finely ground; 2 Eggs beaten; 1 1/2 cups milk; 2 1/2 teaspoons salt; 2 teaspoons cumin; 2 teaspoons thyme; 2 teaspoons garlic granulated or powder; 2 teaspoons Chili powder; 1/2 cup cooked black beans rinse and drain; 1/2 cup cooked corn kernels rinse and drain; 2 small Jalapeño peppers finely chopped; 1 cup cilantro finely chopped; 1 lemon cucumber may substitute with 1/2 seedless cucumber; 1 cup grape tomatoes; 2 ounces red onion finely chopped; 4 basil leaves ( lime or italian), thinly sliced; 2 tablespoons white balsamic vinegar; 1/2 tablespoon canola oil

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INGREDIENTS

2 cups yellow cornmeal ; finely ground
2 Eggs ; beaten
1 1/2 cups milk
2 1/2 teaspoons salt
2 teaspoons cumin
2 teaspoons thyme
2 teaspoons garlic ; granulated or powder
2 teaspoons Chili powder
1/2 cup cooked black beans ; rinse and drain
1/2 cup cooked corn kernels ; rinse and drain
2 small Jalapeño peppers ; finely chopped
1 cup cilantro ; finely chopped
1 lemon cucumber ; may substitute with 1/2 seedless cucumber
1 cup grape tomatoes
2 ounces red onion ; finely chopped
4 basil leaves ; ( lime or italian), thinly sliced
2 tablespoons white balsamic vinegar
1/2 tablespoon canola oil

INSTRUCTIONS

Cook’s notes: Ranch dressing or guacamole pairs well with the cakes.

Prepare corn cake batter: Place cornmeal in a medium mixing bowl.

Mix together milk and eggs; add this to the cornmeal and lightly mix until incorporated. Batter should be slightly runny. Gently fold in dried seasonings and beans, corn kernels, jalapenos and cilantro, combining thoroughly.

Fry corn cakes: Heat a nonstick griddle or fry pan on medium-high. (Lightly coat with oil or cooking spray if needed.) When griddle is hot, add rounded dollops of batter from an ice cream scoop or spoon. Flip cakes when the edges start to brown. Cook 7 more minutes or until the cake is cooked through.

Make the salsa: Combine cucumber, tomatoes and onions. Place vinegar in small mixing bowl or cup and slowly whisk in canola oil. Add to vegetables, sprinkle with basil and toss.

Presentation: Top corn cakes with salsa and serve immediately.

NOTES

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Black Bean Corn Cakes With Cucumber Relish

2 cups yellow cornmeal finely ground
2 Eggs beaten
1 1/2 cups milk
2 1/2 teaspoons salt
2 teaspoons cumin
2 teaspoons thyme
2 teaspoons garlic granulated or powder
2 teaspoons Chili powder
1/2 cup cooked black beans rinse and drain
1/2 cup cooked corn kernels rinse and drain
2 small Jalapeño peppers finely chopped
1 cup cilantro finely chopped
1 lemon cucumber may substitute with 1/2 seedless cucumber
1 cup grape tomatoes
2 ounces red onion finely chopped
4 basil leaves ( lime or italian), thinly sliced
2 tablespoons white balsamic vinegar
1/2 tablespoon canola oil

Cook’s notes: Ranch dressing or guacamole pairs well with the cakes.

Prepare corn cake batter: Place cornmeal in a medium mixing bowl.
Mix together milk and eggs; add this to the cornmeal and lightly mix until incorporated. Batter should be slightly runny.  Gently fold in dried seasonings and beans, corn kernels, jalapenos and cilantro, combining thoroughly.

Make the salsa: Combine cucumber, tomatoes and onions. Place vinegar in small mixing bowl or cup and slowly whisk in canola oil. Add to vegetables, sprinkle with basil and toss.

Presentation: Top corn cakes with salsa and serve immediately.

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 6 Servings

Calories: 285
Calories from Fat: 68 (24%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 1.8g
Cholesterol 178.9mg		55 %
Sodium 1103.4mg		38 %
Potassium 453.8mg		12 %
Total Carbohydrate 44.3g		13 %
	Dietary Fiber 6.1g	25 %
	Sugars, other 38.2g
Protein 12.1g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 285

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REVIEWS

MikeS85004

These were very easy to make and took about an hour to prepare. They were a little dry without the relish, better the next day. I'd recommend making up the cakes mixture and resting it overnight. We added the ranch dressing on the side for dipping. Liked well enough I'll try them again.

11y