Shrimp, Corn and Black Bean Cakes There's lots of texture and flavor in these Southwestern cakes, Their unique flavor comes from the tahini (ground sesame seeds). For best results, make sure you prepare this recipe well in advance of cooking, because the cakes need time to set in the refrigerator. Makes 10 Cakes
	Ingredients: 38 ounces medium shrimp, peeled and devained 1 teaspoon minced shallots 1 cup fresh or frozen corn kernels 1 lemon 1 tablespoon tahini (sesame paste) 1/2 teaspoon sea salt, plus additional for seasoning 1 tablespoon tamari soy sauce 1 teaspoon Dijon mustard 1 teaspoon Ancho Chili Dry Rub, or Old Bay Seasoning or other spice mix 1 tablespoon soft tofu 1 tablespoon egg whites 1 cup hand-chopped, cooked black beans 1/4 teaspoon ground coriander 1/8 teaspoon freshly ground black pepper, plus additional for seasonings 1/3 cup whole wheat bread crumbs Any salsa from this book or Roasted Tomato Vinaigrette, for serving 2 tablespoons olive oil 1 teaspoon minced garlic
	Instructions: 1. Soak the shrimp in ice water with the juice of 1/2 lemon and the 1/2 teaspoon of the salt for 30 minutes. Drain and chop into small pieces. Toss with the Ancho Chili Dry Rub, coriander, 1/8 teaspoon of the pepper and 1 tablespoon of the olive oil. Marinate for 30 minutes. 2. In a nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Cook the garlic and shallots, stirring, until the shallots are translucent, about 3 minutes. Add the corn kernels and cook, stirring, for 5 minutes. Add 2 tablespoons of water, if necessary, to keep the corn from burning. Add the chopped shrimp and continue to cook, stirring, until the shrimp are cooked, 2 to 3 minutes. Set aside. 3. In a mixing bowl, combine the tamari, Dijon, tofu, egg whites, beans and shrimp/corn mixture. Mix well and season with salt and pepper to taste. Form into 10 balls and roll them in the whole wheat bread crumbs. Make into cakes and place on a tray. Refrigerate for 1 to 2 hours to set before cooking. 4. Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray. Heat over medium-low heat, and add the cakes. Cook until golden on the bottom, 3 minutes, then turn over and cook until golden on the other side, 3 minutes. Place the cakes on a baking sheet and finish cooking in the oven for 5 minutes. Serve with salsa or the Roasted Tomato Vinaigrette. Note: For a cocktail party, make 20 small cakes instead of 10 appetizer-size cakes. For a sit-down dinner all of the cakes in this chapter are great with a side of Mesclun Greens with Balsamic Mustard Vinaigrette.

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