Corn and ?Bacon? Cakes with Cilantro

• 1 cup canned corn kernels, drained
• 1/2 cup diced red pepper
• 6 Tbs. soy bacon bits
• 6 Tbs. cilantro leaves
• 1/2 cup soy mayonnaise
• 2 large eggs, beaten
• 1/2 cup breadcrumbs
• 1 tsp. onion powder
• 1 tsp. ground cumin
• Salt and freshly ground black pepper to taste
• 1 Tbs. vegetable oil

1. Combine corn kernels, red pepper, soy bacon bits, 3 tablespoons cilantro leaves, soy mayonnaise, beaten eggs, breadcrumbs, onion powder, cumin, salt and pepper, and stir together until well mixed.
2. Heat oil in a large skillet over medium heat.
3. When hot, scoop a scant 1/4 cup corn mixture into skillet, and repeat to make 3 or 4 cakes.
4. Avoid overcrowding skillet.
5. Cook cakes on one side, and when they are browned, in about 3 minutes, turn over to cook second side.
6. Remove from skillet, and repeat with remaining batter.
7. To serve, place 2 cakes on each serving plate, and garnish with a sprinkling of remaining cilantro leaves.

corn kernels, red pepper, soy bacon, cilantro, soy mayonnaise, eggs, breadcrumbs, onion powder, ground cumin, salt, vegetable oil

Taken from www.vegetariantimes.com/recipe/corn-and-bacon-cakes-with-cilantro/ (may not work)