SAVORY CORN CAKES

 

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Ingredients

  • 1-2 slices bread
  • 1 egg
  • 3 Tbsp flour
  • 1/8 Tsp baking powder
  • 1/8 Tsp. baking soda
  • 4 cups fresh corn
  • 1 Tbsp Chopped basil
  • 2 Tbsp chopped parsley
  • 1 clove garlic
  • 1- 1 ½ cup Panko bread crumbs

Directions

  • In a food processor pulse the bread to make a soft crumb. Reserve ½ for later
  • Add 1 cup of corn and garlic, process until you create a puree
  • Add the egg and pulse a bit to combine but not beat.
  • Sift together the flour, baking powder and baking soda.
  • Add the dry ingredients, when mixed together add corn and herbs.
  • Salt and Pepper to taste.
  • If the consistency is too fluid, add the reserved bread crumbs.
  • The texture is similar to cooked oatmeal,
  • Scoop approx ½ cup of mixture and roll in the bread crumbs and form into cakes.
  • Fry in a small amount of Canola Oil at a medium low heat for around 5 min per side or until brown and the centre is set. Add more oil when cakes are turned over to cook the other side.
  • The recipe will yield 6 cakes.
  • Any herb can be substituted or perhaps a curry powder if you choose.
  • Serve alone or with a garlic mayo or simply a squeeze of lemon.
  • Panko Bread crumbs are available in a lot of Asian markets.

Notes

Here in Ontario Canada we have wonderfully sweetest Peaches and Cream corn. I was trying to think of a less traditional way to eat corn. I searched for a recipe for a corn cake, similar to a crab cake but obviously with corn but was unsuccessful. I made up the following recipe and it is surprisingly good

Categories: Side Dish  Vegetable 
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