Pan-Seared Pork and Black Bean Corn Cakes with Fresh Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork and Black Bean Corn Cakes with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork and Black Bean Corn Cakes with Fresh Cabbage Slaw

Enjoy these savory pan-seared pork cakes infused with black beans, sweet corn, and vibrant red bell pepper, paired with a refreshing cabbage slaw tossed in zesty lime and cilantro. This dish delivers a satisfying mix of textures and flavors - crispy on the outside, tender on the inside, and bursting with a balanced, fresh kick.

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NUTRITION

477kcal
Protein
32.7g
Fat
23.7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Ground Pork

1/4 cup Black Beans (rinsed)

1/4 cup Corn (drained)

1 Egg

1/8 cup Panko Breadcrumbs

1/4 cup diced Red Bell Pepper

1 cup shredded Cabbage

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, combine the ground pork, black beans, corn, egg, panko breadcrumbs, and diced red bell pepper. Season the mixture with salt and pepper, and gently mix until evenly incorporated.

  • 2

    Form the mixture into small, compact cakes, ensuring they hold together well.

  • 3

    Heat a non-stick skillet over medium heat. Add a light coating of cooking spray or a small amount of oil.

  • 4

    Place the pork cakes in the skillet and cook for about 3-4 minutes per side, or until they achieve a golden crust and are cooked through.

  • 5

    In a separate bowl, toss the shredded cabbage with lime juice and fresh cilantro. Adjust seasoning with a little salt if needed.

  • 6

    Plate the pork cakes alongside a generous serving of the fresh cabbage slaw. Serve warm and enjoy the harmonious balance of savory and tangy flavors.

Pan-Seared Pork and Black Bean Corn Cakes with Fresh Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork and Black Bean Corn Cakes with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork and Black Bean Corn Cakes with Fresh Cabbage Slaw

Enjoy these savory pan-seared pork cakes infused with black beans, sweet corn, and vibrant red bell pepper, paired with a refreshing cabbage slaw tossed in zesty lime and cilantro. This dish delivers a satisfying mix of textures and flavors - crispy on the outside, tender on the inside, and bursting with a balanced, fresh kick.

NUTRITION

477kcal
Protein
32.7g
Fat
23.7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Ground Pork

1/4 cup Black Beans (rinsed)

1/4 cup Corn (drained)

1 Egg

1/8 cup Panko Breadcrumbs

1/4 cup diced Red Bell Pepper

1 cup shredded Cabbage

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, combine the ground pork, black beans, corn, egg, panko breadcrumbs, and diced red bell pepper. Season the mixture with salt and pepper, and gently mix until evenly incorporated.

  • 2

    Form the mixture into small, compact cakes, ensuring they hold together well.

  • 3

    Heat a non-stick skillet over medium heat. Add a light coating of cooking spray or a small amount of oil.

  • 4

    Place the pork cakes in the skillet and cook for about 3-4 minutes per side, or until they achieve a golden crust and are cooked through.

  • 5

    In a separate bowl, toss the shredded cabbage with lime juice and fresh cilantro. Adjust seasoning with a little salt if needed.

  • 6

    Plate the pork cakes alongside a generous serving of the fresh cabbage slaw. Serve warm and enjoy the harmonious balance of savory and tangy flavors.