Fresh Corn Cakes
Heirloom Tomato, Avocado, and Walnut Salad
Ingredients
- 2 slices center-cut bacon
- ⅓ cup white whole wheat flour
- ½ cup crushed cornflakes cereal, divided
- ¾ tsp baking powder
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- ⅓ cup reduced-fat sour cream
- 1 large egg
- ⅔ cup corn kernels (2 ears)
- 1 Tbsp minced jalapeño pepper (seeded, if desired)
Instructions
- Cook bacon in a nonstick skillet over medium heat 6 minutes or until crisp. Drain, reserving drippings in skillet. Crumble bacon.
- Combine flour, 3 Tbsp cereal, baking powder, salt, and pepper in a bowl. Whisk together sour cream, egg, corn, and jalapeño in a second bowl.
- Stir bacon and sour cream mixture into flour mixture until just blended. Shape into 4 patties.
- Place 5 Tbsp cereal in a shallow dish; dredge patties in cereal until coated.
- Cook patties in hot drippings in pan over medium-high heat 4 minutes per side or until golden brown.
Side Dish Ingredients
- 4 cups baby spinach-spring mix blend
- 1 heirloom tomato, sliced
- ½ avocado, pitted and sliced (see Note)
- 1 Tbsp chopped walnuts
- 2 Tbsp light Ranch dressing
Side Dish Instructions
- Arrange greens, tomato, and avocado on a platter; sprinkle with nuts, and drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
265
|
147
|
412
|
| Fat (g) | 11 | 10 | 21 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 9 | 4 | 13 |
| Carb (g) | 33 | 12 | 45 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 602 | 252 | 854 |
Portion Control Meal Plan
This recipe selected from the eMeals Portion Control Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
