Sweet Corn Tamale Cakes

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.

INGREDIENTS

PREPARE THE QUINOA:

In a small bowl, mix quinoa, water, and broth, then bring to a boil in a saucepan. Cover, reduce heat and let it simmer for 15 minutes. Once done, fluff it with a fork.

COMBINE INGREDIENTS:

In a large mixing bowl, combine the fluffed quinoa and rest of the ingredients, excluding the oil.

DROP MIXTURE ONTO A SKILLET:

Heat a non-stick skillet over medium heat and spray with olive oil cooking spray. Scoop a generous 1/4 cup of the quinoa mixture at a time, drop onto the skillet, and flatten into 3-inch patties using the back of a spatula.

COOK THE CORN CAKES:

Cook the cakes until they’re golden brown on one side, about 5 minutes, then flip carefully and cook for an additional 5-10 minutes.

PREPARE THE SALSA:

Combine all salsa ingredients in a large bowl and set aside. Allow it to marinate for 5-10 minutes at room temperature.

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