Fried Corn Cakes with Cilantro Avocado Cream.
Fried corn cakes are topped with creamy cilantro sauce for a combination that's hard to resist!
Ingredients
For the corn cakes:
- ½ cup frozen corn kernels
- 3 Tablespoons vegan buttery spread
- ¾ cup yellow corn meal
- ½ cup white spelt flour
- 2 teaspoons baking powder
- 3 Tablespoons unsweetened applesauce
- 2 green onions chopped
- ½ Tablespoon sugar
- ⅓ teaspoon salt
- ¾ cup non-dairy milk
- olive oil and buttery spread for frying
For the dressing:
- 1 avocado pitted and sliced
- ½ cup fresh cilantro
- 2 garlic cloves chopped
- 2 Tablespoons vegan mayonnaise
- 2 Tablespoons non-dairy milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes
Instructions
- Place the vegan buttery spread and the frozen corn kernels in a large bowl and microwave on high for one minute.
- Add the dry ingredients, and stir, then add the applesauce and non-dairy milk. Mix together, and add the chopped green onions, and stir again, set aside.
- Make the dressing: Place the avocado, cilantro, garlic, mayonnaise, non-dairy milk, salt, red pepper flakes, and pepper in a blender. Blend on high speed until smooth, adding more milk if needed. Set aside.
- Heat about a Tablespoon of olive oil, and ½ Tablespoon of vegan buttery spread in a frying pan over medium heat.
- When the pan is hot, spoon the batter into the pan as you would when making pancakes.
- Cook until they are golden brown and crisp on the bottom, then flip and cook the other side. Once done cooking, place on a paper towel to drain.
- Serve hot with the cilantro avocado sauce on top.
Nutrition
Calories: 416kcalCarbohydrates: 47gProtein: 8gFat: 22gSaturated Fat: 3gSodium: 521mgPotassium: 662mgFiber: 9gSugar: 5gVitamin A: 795IUVitamin C: 7.5mgCalcium: 165mgIron: 2.4mg
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