Vegetable Corn Cakes Recipe

Free Recipe Vegetable Corn Cakes

Recipe Type: V Recipes

Recipe Preparation: cook

Cooking Ingredients for Vegetable Corn Cakes Recipe

1 c Yellow cornmeal
2-1/2 ts Baking powder
1 c Soy milk
1 tb Light miso
1 ts Canola oil
6 oz Firm tofu
Cut into 1/4-inch dice
1/3 c Chopped red bell pepper
1/2 c Corn kernels
1 Green onion; thinly sliced

Vegetable Corn Cakes Preparation

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 1/2 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.

Cooking Temperature:

Recipe Serves: 6

How Do You Cook Vegetable Corn Cakes?

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