Spiced Corn Cakes with Avacado-lime Salsa
Andrea Rubinstein
This is an adaptation from a recipe found in ’Diva Cooking’ I made it pareve and it is a winner for a summer evening appetizer
ingredients
corn cakes- 3 tablespoons yellow cornmeal
- 1/2 cup all purpose flour
- kosher salt
- 4 teaspoons baking powder
- 1 egg, slightly beaten
- 5 tablespoons soy milk
- 1 tablespoon margarine
- 1/2 teaspoon chili pepper flakes
- 2 green onions finely chopped
- 1/2 cup fresh corn (frozen would work)
- cayenne pepper
- 3 tablespoons vegetable oil
- 1 haas avacado diced
- 1/2 medium red onion
- juice of one lime
- 1 tablespoon olive oil
- salt and pepper
- dash of tabasco
- cilantro
directions
- 1
mix all the ingredients for the corn cakes except the oil in a large bowl. heat the oil in a frying pan.
- 2
drop the mixture by teaspoons into the frying pan. After a minute flip the cakes and cook until browned on both sides. cool
- 3
to make the salsa, simply mix the salsa ingredients together and adjust seasoning to taste
- 4
to assemble, top each cake with a teaspoon of salsa and a cilantro leaf
notes
dont make the salsa too far ahead, a couple of hours is about the max. dont undercook the cakes or they will fall apart
Source: Andrea Rubinstein
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