vegetable corn cakes
- Categories
- Vegtime3
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Yellow cornmeal |
| 2½ teaspoon | Baking powder |
| 1 cup | Soy milk |
| 1 tablespoon | Light miso |
| 1 teaspoon | Canola oil |
| 6 ounces | Firm tofu |
| Cut into 1/4-inch dice | |
| ⅓ cup | Chopped red bell pepper |
| ½ cup | Corn kernels |
| 1 | Green onion; thinly sliced |
6 SERVINGS DAIRY-FREE
Executive editor Suzanne Gerber serves these delicate corn cakes topped with a black bean salsa.
In medium bowl, combine cornmeal and baking powder. Add soy milk, miso and oil; mix well. Fold in tofu and vegetables.
Heat a nonstick skillet over medium heat. When hot, drop batter by ½ cupfuls into hot pan. Cook until browned, I to 2 minutes per side. Transfer corn cakes to clean cloth napkin or dish towel and wrap it around them to keep warm while cooking remaining batter.
Per 2-cake serving: 337 CAL.; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 53G CARB.; 0 CHOL.; 660MG SOD.; 6G FIBER Recipe by: Vegetarian Times Magazine, February 1999, page 60 Converted by MM_Buster v2.0l.
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