Best Veggie Corn Cakes Recipes

VEGGIE CORN CAKES

Veggie Corn Cakes image

In Fountaintown, Indiana, Cindy Neville whips up these pretty brown pancakes chock-full of corn and vegetables and a zippy hint of hot pepper sauce for extra spice at mealtime.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup cornmeal
Sugar substitute equivalent to 2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/2 cups fat-free milk
1 cup frozen corn, thawed
1/4 cup chopped red onion
1/4 cup chopped green pepper
1/4 cup finely chopped roasted sweet red peppers
1/4 teaspoon hot pepper sauce
14 tablespoons salsa
7 tablespoons reduced-fat sour cream

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the egg, milk, corn, onion, peppers and hot pepper sauce; stir into dry ingredients until well blended., Heat a large nonstick griddle or skillet coated with cooking spray; drop batter by 1/4 cupfuls onto griddle. Fry until golden brown, about 3 minutes on each side. Serve with salsa and sour cream.

Nutrition Facts : Calories 223 calories, Fat 3g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 498mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

TOFU VEGGIE CORN CAKES

Tofu Veggie Corn Cakes image

Yield 12 corn cakes

Number Of Ingredients 12

Ingredients

1 1/2 cups mashed firm tofu firmly packed
1/2 cup water
1 clove garlic
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup cornmeal
1 cup firmly packed grated zucchini
1/4 cup finely diced red bell pepper
1 teaspoon dried basil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons olive oil

Steps:

1. Place the tofu, water, garlic, baking powder, and salt in a blender or food processor and blend until sooth and creamy. Transfer to a medium bowl, add all the remaining ingredients except the oil, and mix well. 2. Heat half the oil in a large skillet over medium-high heat. Drop heaping tablespoons of batter onto the hot skillet and cook 3 to 4 minutes or until brown on the bottom. Turn over and brown the other side. Remove the cakes to a platter and continue with the remaining batter. (In order to hold their shape without falling apart, the cakes must be small.) 3. Serve the cakes hot or at room temperature.

Nutrition Facts : Nutritional Facts Serves

VEGGIE CORN CAKES

VEGGIE CORN CAKES image

Categories Breakfast

Yield 7 servings

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup cornmeal
Sugar substitute equivalent to 2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/2 cups fat-free milk
1 cup frozen corn, thawed
1/4 cup chopped red onion
1/4 cup chopped green pepper
1/4 cup finely chopped roasted sweet red peppers
1/4 teaspoon hot pepper sauce
14 tablespoons salsa
7 tablespoons reduced-fat sour cream

Steps:

In a large bowl, combine the first five ingredients. Combine the egg, milk, corn, onion, peppers and hot pepper sauce; stir into dry ingredients until well blended. Heat a large nonstick griddle or skillet coated with cooking spray; drop batter by 1/4 cupfuls onto griddle. Fry until golden brown, about 3 minutes on each side. Serve with salsa and sour cream. NOTE: We used sugar and not sugar substitute. Also, did not use green pepper and added extra milk to make thinner.