Sweet Corn Tamale Cakes
Serves 4
40 mins prep
20 mins cook
60 mins total
This delicious sweet corn tamale cakes recipe is a healthy copycat makeover of the classic Cheesecake Factory dish! They’re packed with flavor, easy to make, and have the perfect blend of wholesome ingredients. Served with a light and refreshing black bean salsa, this recipe is perfect for an appetizer or light dinner!
Corn Cakes
Salsa
Optional Toppings
Corn Cakes
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.
Combine quinoa and remaining cake ingredients except oil in a medium bowl.
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).
Cook the cakes until they’re browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer.
Salsa
Mix together all salsa ingredients in a large bowl and set aside. Let marinate for 5-10 minutes.
Serving
Serve two corn cakes with ¼ of the black bean salsa mixture and any of the optional toppings you like!
