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Sunday, August 5, 2012

Broccoli-Corn Cakes

Last night my husband and I had a few friends over for happy hour. I wanted to make something healthy and simple to prepare. For those of you who are familiar with my blog, you'll see I tend to use corn A TON! I am sort of obsessed with the sweet yellow kernels. I looked up a few recipes for corn cakes and corn fritters, but did not find anything too appealing. 
In this event, I'll typically begin making up my own recipe 
(with a little trial and error!). I started out with simply pureeing corn, but then I wanted a little extra color and nutritional value, so I added broccoli to the pot... you get the idea. I have written my loose recipe below for you to follow, or for your loose following ;). 

Broccoli- Corn Cakes
(makes about a dozen 3'' cakes)

1 bag frozen sweet corn, thawed
1/4 cup chopped fresh basil
1 tbsp canola oil
1 cup broccoli 
2 eggs
1/4 cup flour 
1/2 cup grated parmesan cheese
Pinch salt and cayenne 

  1. In a blender, puree 3/4 bag corn, basil, oil and broccoli until smooth. Then add eggs, flour, parmesan, salt and cayenne until smooth. Then remove from blender, place in a bowl and stir in remaining corn. In a large pan, heat 1 tbsp butter over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Garnish with sour cream and basil. 

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