My Veggie Cakes
Friday, January 21, 2011
My take on Corn Cakes, great for picnics, parties, snacks and as sides for meal. This is something that I tend to do up wish a meal because it gives me my starch and a veggie all in one package also it makes enough that I tend to have enough left over for an evening snack or something to take with me the next day for lunch that will hold me over.
They take about 20 Minutes to Prepare and Cook and come in at 179 Calories each, Cholesterol 53.8 mg, Sodium 74.4 mg, Potassium 88.5 mg, Total Carbohydrate 22.0 g, Dietary Fiber 2.2 g, Sugars 3.6 g, and Protein 5.2 g.
White, all-purpose, 1 cup (shifted)
Egg, fresh, 2 large
Lactantia: Lactose Free (2%), 2 oz
GreenGiant – Corn, 340 grams
M&M – Classic Stir Fry Veggies, 85 grams
Onions, raw, 1 cup, chopped
Garlic, 4 cloves
Add corn and assorted veggies to the bowl then add flour, eggs and milk and mix well
In the skillet do up half the onion and garlic leaving the other half to go raw into the mixture itself. Once cooked add to mixture.
Mixed everything together well, if necessary add more flour .. mixture should have a dough constancy as you are making mini girdle cakes.
temp on the stove I tend to set for medium and the cakes cook in about 5 to 10 minute depending on how think I make them, just remember thinner the better but not to thin or they burn easily.
Serve warm with a flavored Hummus, Taziki, Plain Yogurt or other dressings that you prefer or serve plain. These also make a great cold snack with the above dressings.
Number of Servings: 8