1ear of corn, cut off the cob (or 1 cup frozen kernels, defrosted)
1/2cupcheddar cheese, shredded
1/4cupcilantro, packed
1/4teaspoongarlic powder
1/4teaspoononion powder
2tablespoonsbread crumbs
1large egg
1-2tablespoonvegetable or canola oil
Instructions
Place all the ingredients, except the oil, in a food processor and puree.
Heat a large saute pan over low to medium heat with 1-2 tbsp oil.
Place 1 Tbsp of the bean mixture in the pan. Using the back of a spoon, spread the mixture into an even circle (the size and shape of a pancake).
Cook for 3 minutes.
Flip on the other side and cook another 3-4 minutes or until cooked through.
Cook remaining patties, adding about 1 tbsp oil for each batch, and move to a plate.
Cool and serve.
*Allow to cool, transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or heat in oven for 10 minutes at 300.