Quick Veggie Corncakes Recipes

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CORN CAKES



Corn Cakes image

This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 8 to 10 corncakes

Number Of Ingredients 16

1/3 cup finely diced red onion
1 avocado, finely diced
1 lime, zested and juiced
1 Roma tomato, finely diced
Kosher salt and freshly ground black pepper
1/4 cup crumbled Cotija
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground paprika
2 large eggs, beaten
1 cup fresh sweet corn kernels (from about 2 ears of corn)
4 cloves garlic, grated
2 scallions, thinly sliced
1 lime, zested and juiced
Vegetable oil, for frying
Sea salt, for finishing

Steps:

  • For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
  • For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
  • Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
  • In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
  • Serve the corn cakes hot, topped with the avocado salsa.

HEALTHY SWEET CORN CAKES



Healthy Sweet Corn Cakes image

No more corn muffin mix! I added chopped jalapenos and lots of grated cheddar cheese to these for last night's dinner of tomato-garlic soup and salad.

Provided by spatchcock

Categories     Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2/3 cup uncooked cornmeal
1/3 cup all-purpose flour
3 tablespoons dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon
2 medium egg whites, lightly beaten
3/4 cup apple juice
1 teaspoon apple cider vinegar
1 1/2 tablespoons canola oil
1 corn on the cob, about 1/2 cup of kernels

Steps:

  • Preheat oven to 400°F (205°C).
  • Coat a 6-muffin tin with cooking spray.
  • Combine ingredients and pour into prepared muffin tins.
  • Bake for 16 to 20 minutes or until a toothpick inserted into cake comes out clean.

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  • In a mixing bowl, combine masa flour, salt, and nutritional yeast flakes with a fork. Add non-dairy milk (or water). Then add fresh or frozen corn to the bowl. Fully combine until you have a sticky dough, using your hands when necessary. (The dough should be sticky but not unmanageable. If it's too sticky to work with add an additional Tablespoon of masa flour and combine.)
  • Divide the dough into four equal parts. Roll each part into its own dough ball. It will be larger than a golf ball but smaller than an orange. Then smash each ball with your hands into a burger shape, about a half inch thick.
  • Put organic canola oil into a non-stick skillet and bring to a medium heat. Once the skillet is warm, place the corn cakes in it. (If your non-stick skillet is small, you may need to work in batches.) Allow the corn cakes to cook on one side without moving them for about 4 minutes, until each one is nutty brown. Once that side is cooked, flip each corn cake, and cook that side for an additional 4 minutes.
  • Remove from heat and serve. The corn cakes are delicious with a pat of non-dairy butter and/or maple syrup.


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