Corn Cakes with Orange-Black Bean Salsa
1 (15 ounce) can black beans, drained and rinsed
1/2 cup green onions, sliced
1 medium orange, peeled and chopped (mandarin oranges are great)
2 teaspoons sugar
1/2 teaspoon grated lime zest
1/8 teaspoon salt
1/4 teaspoon hot pepper sauce
3/4 cup nondairy milk (I use soy)
2 cups flax seeds mixture (directions below)
2/3 cup wheat flour
2 tablespoons sugar
1/2 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon teaspoon salt
1/8 teaspoon ground red pepper
2 cups frozen corn, thawed oil, for frying
1. For salsa, in medium bowl combine black beans, sliced green onions, the orange, 2 teaspoons vegan sugar, zest, 1/4 teaspoon salt, and 1/8 teaspoon hot pepper sauce. Let it stand for awhile to soak up the flavoring.
2. For flax seed mixture, add 1 1/2 cups flax seeds to blender, and blend. Add water (amount depending on how you like your patties), and blend again until the mixture looks thick. Next, combine milk and flax seed mixture, and beat together.
3. Add wheat flour, cornmeal, 2 tablespoons vegan sugar, baking powder, salt and ground red pepper to the milk-flax seed mixture. Stir until dry ingredients are moistened and large lumps disappear; stir in corn.
4. Last, heat nonstick griddle or large skillet to medium-high heat. Lightly grease heated griddle. For each corn cake, pour about 1/4 cup batter onto hot griddle spreading to about a 4" diameter. Cook 2 to 3 minutes, turning over when edges look cooked and bubbles begin to break on surface. Continute to cook for about 2 minutes or until golden brown. Repeat with around 12 cakes. Serve with the salsa.
The corn patties can also be used as fake hamburger patties.