Sunday, June 5, 2011

Zucchini Corn Cakes

These look WAY WAY WAY better in real life and with the 'sour cream' they are very very very good. About 100 calories with 'sour cream' 50 calories with out.

1/2 cup cornmeal
1/4 cup spelt flour (I used oat flour)
1/2 tsp baking powder
2 tbsp ground flaxseed (I forgot to grind)
1/4 - 1/2 almond milk
3 cups grated zucchini
1 cup diced onion
1/2 cup green onion
1 tbsp minced fresh Italian parsley

In a bowl, whisk the cornmeal, flour, baking powder, salt and flaxseeds, and 1/4 cup of the milk. Preheat skillet.
Add zucchini, onion, green onion, and parsley to the cornmeal mixture and stir well to make a chunky, hearty mixture. Add some or all of the remaining milk if necessary.
Using a 1/3 cup measure cup, scoop the mixture onto the hot skillet over low heat and use the bottom of the measure cup to flatten. Flip when bottom is browned.  Serve with Vegan Sour Cream.

Vegan Sour Cream
1 cup vegenaise
2 tbsp freshly squeezed lemon juice
pinch of dill

1 comment:

  1. I like this recipe, Caroline. Have never tried it with vegan sour cream, though!