Shrimp, Corn And Black Bean Cakes

Soak the shrimp in ice water with the juice of 1/2 lemon and the salt for 30 minutes.

Drain and chop into small pieces. Toss with the dry rub or spice mix, coriander, the pepper and half of the olive oil. Marinate for 30 minutes.

In a nonstick skillet, heat the remaining olive oil over medium heat. Cook the garlic and shallots, stirring until the shallots are translucent, about 3 minutes. Add the corn kernels and cook, stirring, for 5 minutes. Add water, if necessary, to keep the corn from burning.

Add the chopped shrimp and continue to cook, stirring, until the shrimp are cooked, 2 to 3 minutes. Set aside.

In a mixing bowl, combine the tamari, Dijon, tofu, egg whites, beans and shrimp/corn mixture. Mix well and season with salt and pepper to taste.

Form into equal balls and roll them in the whole wheat bread crumbs. Make into cakes and place on a tray. Refrigerate for 1 to 2 hours to set before cooking.

Preheat the oven to 350 degrees F.

Spray a nonstick skillet with canola oil spray. Heat over medium-low heat, and add the cakes. Cook until golden on the bottom, 3 minutes, then turn over and cook until golden on the other side, 3 minutes.

Place the cakes on a baking sheet and finish cooking in the oven for 5 minutes. Serve with salsa.