Sweet Corn Balls
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Recipe type: Small Plates & Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen balls
 
Ingredients
  • 2 15 ounce cans of organic cannellini beans; rinse with water and let drain
  • 20 ounce. frozen organic sweet corn kernels
  • 5 teaspoon coriander
  • 2 teaspoon cumin
  • 3 teaspoon maple
  • 5 tablespoons nutritional yeast flakes
  • Juice of 1 lemon
  • Juice of 1 lime
  • 2 large plain rice cakes, finely crushed
Instructions
  1. Steam corn on the stove for about 10 minutes, drain and cool while you gather and prepare the rest of the ingredients. Meanwhile, preheat the oven to 450 degrees (or set your broiler). Add all of the ingredients except for the crushed rice cakes into a large bowl.
  2. Mash the corn and bean mixture with a fork or pestle and mortar until the mixture becomes pasty. Place both rice cakes in a large plastic bag and crush them into breadcrumb-like pieces. I’d recommend using a meat mallet or a similar kitchen tool to crush the cakes. Fold the crushed rice cakes into the mixture so that the mixture becomes more moldable.
  3. Use an ice cream scooper to create balls and place on a baking sheet lined with parchment paper. Put the sweet corn balls in the oven for about 15 minutes, or until golden brown on one side. Flip and repeat on the other side.
Recipe by In Good Taste at https://ingoodtaste.kitchen/meatless-monday-sweet-corn-balls/