Monday, November 11, 2013

Recipe of the Week - Corn Supper Cakes with Salsa

Corn Supper Cakes with Salsa
 
Corn Cakes:
1 large egg
2 1/2 c. corn kernels or 10 oz. frozen corn, thawed and drained
1/3 c. diced red bell pepper
1/3 c. soy, rice, or coconut milk
2 tbs. melted butter
1/3 c. rice flour
3 tbs. yellow cornmeal
1 tsp. honey or agave syrup
1 1/2 tsp. baking powder
Salt and Pepper to taste (I use salt substitute)
 
Salsa:
1 avocado, halved pitted, peeled, and cut into small diced
2 large tomatoes cut into medium dice 
2 scallions, sliced thin
2 tablespoons chopped fresh cilantro
1/4 c. crumbled feta cheese
1 garlic clove, minced
1 tablespoon lime juice
 Salt and pepper
 
  • Mix salsa ingredients together and allow to marinate. 
  • In a large bowl, whisk egg until well blended.  Stir in corn, red pepper, milk, and melted butter.  In a small bowl, mix together flour, cornmeal, honey, baking powder, and salt and pepper to taste.  Add to the corn mixture and stir just until dry ingredients are evenly moistened. 
  • Place a 12-14" non-stick frying pan over medium-high heat.  When pan is hot, spoon batter into pan in 3-tbs. portions, spacing them about 3" apart.  Use the back of the spoon to gently spread each portion out into a 3" circle.
  • Cook cakes until tops look dry and bottoms are lightly browned, 1 to 2 minutes.  Turn cakes over with a wide spatula and continue to cook until lightly browned on other side, about 1 more minute.  Transfer to warming tray.  Repeat to cook remaining batter.
  • Serve cakes topped with salsa and garnish with cilantro sprigs and lime wedges.
Serve with Jicama Sticks and Melon Wedges drizzled with Lime Juice and Honey. 
 
Have a Yummy Day,


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