Corn Cilantro Cakes with Roasted Zucchini Salsa

Updated: Jun 7, 2018




Straight from Naturally Ella | Serves: 2 | Time: ~45 min


Ingredients

Zucchini Salsa

2 cups 1/4″ cubed #zucchini

½ small red onion, diced

1 jalapeño, minced

2 tsp olive oil

¼ tsp salt

1 tbsp lime juice

¼ cup cilantro, minced

¼ cup goat cheese

Corn Cakes

2 tsp olive oil

½ small red onion, finely diced

2 ears sweet #corn

⅓-2/3 cup whole wheat pastry flour

¼ tsp baking powder

1 lg egg

1 tbsp honey (I subbed agave to make vegan)

2 tablespoons lime juice

¼ teaspoon salt

¼ cup cilantro

1 tbsp olive oil


Instructions

Preheat oven to 400˚.


Toss cubed zucchini with onion, jalapeño, olive oil, and salt. Roast until zucchini has turned slightly brown, 20-25 minutes. Remove and toss with lime juice and cilantro.


Heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add ⅓ cup pastry flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combined. Add more flour until mixture pulls together and can form patties.


Divide batter in to 5-6 patties. Heat olive oil over medium heat. Pat in to 1″ thick round disc. Fry on each side for 5-6 minutes. Each side should be browned.


To serve, place on a platter and spoon salsa on top. Sprinkle goat cheese over and serve. Skip goat cheese to keep vegan.


What I ate and drank today (4/2/2018)

96 oz of water

3 cups of decaf

Vodka diet

3 BBQ carrots

Corn on the cob

Half a peanut butter sandwich

2 corn fritters with zucchini salsa


Exercise

~2 miles of walking

Strength training (core and arms)

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