Friday, December 6, 2013

Vegan Corn Cakes with an Avocado Salsa

This recipe reminds me of when I was living back home in Australia. Every Saturday i would have breakfast at my favorite cafe. I always order the corn fritter stack that came with a roasted tomato and large dollop of guacamole. Avocado is my fav fav fav thing in the food world so this is why I am slightly obsessed with this recipe. Any excuse to douse avocado on anything sits fine with me.
I originally found this recipe in an old cook book of my mothers. I think it was the "common sense cookbook". I have taken the brush strokes of that recipe at adapted to a more vegan friendly version.

You may notice in this recipe i have used eggs however these can be substituted for a vegan friendly egg replacement (we just didn't have any at the time) and while i am a vegan 90% of the time sometimes i have to make do with what life throws at me.

1. In a large bowl combine the corn kernels, creamed corn, eggs, cheddar and paprika. Mix well 

2. Sift the flour and baking powder and mix well.

3. Stir in enough milk so that the batter is not to thick and drops off the spoon. (don't overdo the milk or the batter will spread to much in the pan)

4. Heat your frying pan (i use a wok) and add some coconut oil (or regular cooking oil).

5. Fry spoonfuls of batter until bubbles appear at the top then flip. Allow the other side to cook then remove from the pan and allow to cool on some kitchen paper (this soaks up an excess oil).

Combine all the ingredients for the salsa in a bowl and mash well.
Add crushed garlic and salt and pepper to taste.

When all the corn cakes are cooked heap the avocado mash on top adding extra lemon and fresh coriander as you like it.


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