Crispy Heirloom Bean Cakes With Grilled Corn Relish

Directions

MAKE THE CORN RELISH

1. Heat the grill to blazing hot. Slice the zucchini lengthwise and brush with olive oil. Put the corn directly on the grill with NO OIL. turn it every 2-3 minutes to get an even char on the outside. Turn down the grill temp and set the corn aside to cool.

2. Grill the zuchini unti tender and beginning to char then set aside to cool. Once the corn and zuchini have cooled enough to touch, cut the corn off of the cob by placing the corn in the bottom of a bowl and cutting downward on the cob to release the kernels in the bowl. Cut the zuchini into one inch cubes. place the corn, zuchini and tomato.

3. Drizzle on the okra seed oil, sprinkle with white pepper and sea salt and stir to combine. Allow to rest at room temperature for at least 15 minutes while you make the bean cakes so that the flavors meld. If you refrigerate it, bring it back to room temp before serving. 

FOR THE BEAN CAKES

1. In a mixing bowl, smash the beans with back of a fork or a potato masher leaving large chunks and some bans whole. Add the parsley, scallions, cornstarch, hot sauce, cumin, salt and pepper and stir to combine. Add the beaten egg and fold in until completely incorporated.
2. Heat an iron skillet or heavy bottomed pan over medium heat and drizzle enough olive oil to coat the bottom of the pan. Once the oil is heated enough to sizzle, add the bean mixture in heaping spoonfuls, flattening them with the back of your spoon an cooking on each side until they are crispy and starting to brown.
3. Drain on paper towels and sprinkle with lemon zest and flaky finishing salt like Pacific Flake. Serve on a plate with grilled corn relish.
4. COOKS NOTE:  If you twice fry the bean cakes they are even more crispy and delicious (although probably not as healthy).