Saturday, July 6, 2013
Savory Corn Cakes with Rhubarb Avocado Salsa
One Year Ago Today Spicy Pepper Baked Ravioli with Marinara & Basil
Two Years Ago Today White Bean & Kale Ragout with Crispy Chorizo and Baguette
Three Years Ago Today Walnut & Basil Pesto Rigatoni
Crisp on the outside and tender on the inside, these corn cakes are filled with just that- corn! Topped with a cooked rhubarb avocado salsa and you've got yourself a new and unusual way to eat rhubarb.
Savory Corn Cakes
makes 8-10 medium sized cakes
1 ripe banana, mashed
1 1/4 cup almond or coconut milk
1 cup fresh or frozen and thawed corn kernels, divided
1 tbl extra virgin olive oil 3/4 cup whole wheat flour
1/2 cup yellow cornmeal
1 tsp baking soda
1 tsp salt
1/2 cup minced red bell pepper
1/2 cup minced green onions (green parts only)
3 tbl cilantro, roughly chopped
3 tbl canola oil, for frying
In a food processor, combine the mashed banana, 1/2 cup corn kernels, milk and olive oil and blend until smooth. Add the flour, cornmeal, baking soda and salt. Pulse a few times to combine. By hand, stir in the remaining 1/2 cup corn, red bell pepper, green onions and cilantro.
Preheat the oven to 350.
Heat a large non stick pan with canola oil. Use an ice cream scoop or a large spoon and drop balls of dough into the pan. Use a spatula to flatten out each cake. Saute until golden brown on both sides, 10 minutes total. Transfer all of the corn cakes to a baking sheet and bake for 15 minutes.
1 tbl canola oil
2 large stalks rhubarb, 1/2" sliced
1/4 cup minced red onion
1 ripe avocado, cubed
salt, to taste
Saute the rhubarb and red onion in oil until tender but not complete mush, about 7 minutes. Let cool for 5-10 minutes then toss with the avocado and season with salt to taste.