Corn-and-Black Bean Cakes With Smoked Salmon Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chef Allen cooks fresh corn and dried black beans when possible, but offers shortcuts here. Ingredients:
1 cup all-purpose flour |
2 large eggs |
1/4 cup butter or margarine, melted |
1 teaspoon baking powder |
3/4 cup milk |
3/4 cup frozen whole kernel corn, thawed |
3/4 cup canned black beans, rinsed and drained |
3/4 teaspoon salt |
3/4 teaspoon coarsely ground pepper |
smoked salmon salsa |
Directions:
1. Whisk together first 5 ingredients in a large bowl; stir in corn and next 3 ingredients.
2. Pour about 1/4 cup batter for each pancake into a nonstick skillet over medium-high heat. Cook until tops of pancakes are covered with bubbles and edges appear done; turn and cook other side. Serve with Smoked Salmon Salsa.
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