ROASTED CORN CAKES

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ROASTED CORN CAKES image

Categories     Vegetable     Appetizer     Sauté     Vegetarian

Yield Make 10-12 for an appetizer, 6-8 for a 1st course

Number Of Ingredients 21

ROASTED CORN CAKES
2 cups fresh corn or frozen
1/2 cup onions, small dice
1/2 cup red peppers, chopped
1/2 cup poblano chilies, chopped
2 Tbs butter
Salt and pepper
1/4 cup red onion, minced
1/4 cup green onion, minced
1 Jalapeno, minced
1/4 celery, minced
1/2 cup corn flour
1 cup bread crumbs
2 eggs
1/2 cup mayo
1 tsp chili powder
1/4 cup cilantro, chopped
salt and pepper
Oil for frying
3 ounce package of goat cheese
Cilantro for garnish

Steps:

  • Place corn, onions, red pepper, poblano, salt and pepper on a sheet pan dot with the butter, roast in oven until it starts to caramelize-about 15 minutes. Let cool. Puree mixture when done. Put remaining ingredients in bowl with pureed corn mixture and mix well. It will be a thick batter. Heat lightly oiled non-stick pan, drop a tablespoon of the mixture in the pan and cook until golden brown on both sides. Serve with dollop of goat cheese on top and a spring of cilantro. Serve with a mixed green salad for a full meal.

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