Corn Cilantro Cakes With Roasted Zucchini Salsa

Name: Corn Cilantro Cakes With Roasted Zucchini Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 0 teaspoons baking powder; 59 milliliters cilantro; 2 ears sweet corn; 1 egg; 59 milliliters goat cheese; 1 Tbsp honey; 1 jalapeño, minced; 2 Tbsps lime juice; 1 Tbsp olive oil; 158 milliliters pastry flour; 1 mediums red onion, roughly diced; 0 teaspoons salt; 473 milliliters cubed zucchini

Corn Cilantro Cakes With Roasted Zucchini Salsa

The recipe Corn Cilantro Cakes With Roasted Zucchini Salsa could satisfy your Mexican craving in approximately 30 minutes. This recipe serves 2. One portion of this dish contains approximately 18g of protein, 18g of fat, and a total of 452 calories. It is a good option if you're following a vegetarian diet. If you have baking powder, goat cheese, salt, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

0teaspoons

baking powder 59milliliters

jalapeño, minced 2Tbsps

lime juice 1Tbsp

olive oil 158milliliters

pastry flour 1mediums

red onion, roughly diced 0teaspoons

salt 473milliliters

cubed zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.