Crispy Heirloom Bean Cakes With Grilled Corn Relish
These crispy heirloom bean cakes are fast and easy to make and they're both vegan and gluten free! They are the perfect vessel for fresh grilled corn relish with okra seed oil. This is not a refrigerator corn relish which has plenty of vinegar, it's more like a grilled salad enrobed in the buttery taste of okra seed oil. it will taste best the day it is made. It's so good you'll want to eat it right out of the bowl (go ahead, we wont' judge) but save some for the bean cakes, trust us.
About Okra Seed Oil
Clay Oliver is passionate about creating cold pressed artisanal oils from traditional Southern ingredients and his Okra oil has become a hot ingredient with chefs across the country. One taste and you'll know why we're head over heals for Okra Seed Oil. Its texture is rich and buttery with a delicate vegetal taste and complex flavors that bring out the best in raw fresh flavors. We love how it works with the corn and tomatoes in this fresh relish.
COOKS NOTE: If you twice fry the bean cakes they are even more crispy and delicious (although probably not as healthy).
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