Recipes
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.

Ingredients
Corn Cake Ingredients
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 seasoning
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)
Smoky Paprika Sauce Ingredients
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}
Directions
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.

Ease of Preparation: Moderate

Preparation Time: 30 min
plus 30 min refrigeration

Cook Time: 20 min

Servings: Makes 8 to 10 cakes

Recipe By: Jenny Engel & Heather Goldberg

From:  Spork-Fed
Used with permission of St. Lynn's Press

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