Sweet Corn Tamale Cakes With Black Bean Salsa

the picky eater

They’re easily made gluten free, are rich in flavor, and are served with a light and refreshing black bean salsa. Perfect for an appetizer or light dinner!

👩‍🍳 What makes these sweet corn cakes healthier?

Low in Calories High in Protein and Fiber Vitamins and Minerals


How to make Sweet Corn Tamale Cake


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.


Cook the cakes until they’re browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer.


Make the salsa — Mix together all salsa ingredients in a large bowl and set aside.

Swipe up to get the full recipe!

For more delicious recipes, visit The Picky Eater