Flavorful Sweet Corn Tamale Cakes With Black Bean Salsa

These sweet corn tamale cakes are a healthy copycat makeover of the classic Cheesecake Factory recipe! They're gluten free, rich in flavor, and served with a light and refreshing black bean salsa.

Step-by-step instructions!

Follow our easy instructions for success!

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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.

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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.

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

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

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Flatten the cakes out slightly, so they resemble a pancake. This allows them to cook evenly and gives you the best result possible.

NOTES

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