Vegetable Corn Cakes
Categories: Vegtime3Serves: 6 servings
Ingredients:
- 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
Instructions:
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
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