Corn Cakes with a Smoky Paprika Sauce
These light and crispy corn cakes are perfect either as an appie or side dish for any meal. The paprika sauce is really incredible on top, and you can also use it as a dip for veggies, or even as a salad dressing.
1 tablespoon egg replacer, dry
1 cup chickpea (garbanzo bean) flour
1/2 teaspoon
non-aluminum baking powder 1/2 teaspoon
sea salt 1/4 teaspoon
finely ground black pepper 1/4 teaspoon
turmeric 1/2 teaspoon
dried thyme 1/2 teaspoon
barbecue spice 2/3 cup unsweetened almond or soymilk
2 teaspoons neutral tasting high-heat oil, plus 1 tablespoon for pan
2 teaspoons fresh
lemon juice 2 teaspoons agave nectar
1 cup corn kernels (frozen, or kernels from 2 ears fresh corn)
2/3 cup vegan mayonnaise
1 to 2 tablespoons unsweetened almond or soymilk
2 teaspoons brown rice syrup
1 tablespoon fresh
lemon juice 1/2 teaspoon smoky
paprika 1/4 teaspoon
sea salt 1/4 teaspoon
finely ground black pepper In a large bowl, whisk egg replacer, chickpea flour, baking powder, sea salt, black pepper, turmeric, thyme, barbecue spice, almond or soymilk, 2 teaspoons oil, lemon juice and agave. Add corn kernels and stir to coat.
Heat a large sauté pan and add remaining oil. Carefully spoon 1 tablespoon at a time of corn cake mixture into oiled pan, keeping a slight separation between cakes. Cook over medium heat until slightly browned, for about 2 minutes or until bubbles appear in top of each cake. Flip and cook corn cakes for an additional minute.
If not usng cakes right away, set aside on a greased cookie sheet and reheat in a 375 degree oven for about 7 to 10 minutes.
For the sauce:
Combine mayonnaise, almond or soymilk, brown rice syrup, lemon juice, paprika, sea salt and black pepper in a bowl and whisk. To allow flavors to develop, refrigerate for about 30 minutes before serving.
