Chipotle Corn Cakes with Black Bean Avocado Salsa
Crisp, golden and easy to make, these savory gems are the perfect appetizer, anytime of year. Use fresh corn in the summer and frozen in the winter. Melted Earth Balance® Olive Oil Spread holds this simple batter together and a few tablespoons for pan-frying results in an ultra-crisp corn cake.
 Makes 12 (serves 6)
Salsa
 1 (15 oz.) can black beans, drained and rinsed
1/2 cup corn kernels, fresh or frozen and thawed
1 avocado, peeled, pitted and diced
1/2 small red onion, finely diced
1/4 red pepper, diced
1/4 orange pepper, diced
1/4 cup cilantro leaves, chopped finely
Juice of one lime
2 to 3 Tbsp. prepared salsa
Salt to taste

 Corn Cakes
 1/2 cup all-purpose flour
1/2 cup stone ground corn flour
1/2 tsp. salt
1/4 tsp. baking powder
3 oz. silken tofu
1/2 cup water
2 Tbsp. Earth Balance® Original Spread, melted
2 Tbsp. chipotle puree (adobo sauce) or 2 whole chipotle chiles
2 cup sweet corn kernels, fresh or frozen and thawed
2 Tbsp. chopped cilantro
1/4 red pepper, finely diced
1/4 yellow pepper, finely diced
3 to 4 Tbsp. Earth Balance® Original Spread
1 lime cut into 8 wedges
Mix together salsa ingredients in a bowl. Adjust seasonings to taste. Cover and refrigerate until needed. The salsa can be prepared up to 2 hours ahead of time.

Place flour, corn flour, salt and baking powder in a food processor. Pulse until mixed. Add tofu, water, melted Earth Balance® Spread and chipotles. Pulse until just mixed. Add corn kernels and cilantro and pulse gently, until some of the kernels are chopped, while leaving some whole. Scrape batter in to a bowl and fold in peppers.

Heat 2 to 3 tablespoons of Earth Balance® Original Spread in a sauté pan. Spoon heaping tablespoonfuls of batter into the pan, smoothing the batter into 2-inch rounds. Cook 3 minutes per side, until golden and crisp. Flip and cook another 3 minutes. Remove from pan, sprinkle with salt and serve warm topped with salsa and a lime wedge. Add a dollop of vegan sour cream if desired.
PER SERVING: 250CAL; 8G PROT; 10G TOTAL FAT (2G SAT. FAT); 32G CARB; 0MG CHOL; 86MG SOD; 7G FIBER; 1G SUGARS

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