Corn and “Bacon” Cakes with Cilantro

Combine drained corn kernels, diced red pepper, soy bacon bits, cilantro leaves, soy mayonnaise, and beaten eggs in a large bowl.

Stir in breadcrumbs, onion powder, ground cumin, salt, and freshly ground black pepper until the mixture is well combined and holds together.

Divide the mixture into 8 equal portions and shape each into a patty approximately 1/2 inch thick, using wet hands to prevent sticking.

Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.

Working in batches to avoid crowding, carefully place patties in the hot oil and cook for 3-4 minutes per side until golden brown and crispy.

Transfer cooked cakes to a paper towel-lined plate to drain excess oil, keeping finished batches warm.

Serve warm as appetizers or as part of a vegetable-forward meal.