Rustic Corn Cakes With Creamy Cumin Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
creamy cumin sauce |
cooking spray |
2 cups frozen whole-kernel corn, thawed |
1 cup chopped zucchini |
1/2 cup chopped red or green bell pepper |
2 garlic cloves, minced |
1/2 cup finely chopped green onions |
1/4 cup all-purpose flour |
3/4 cup yellow cornmeal |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon ground red pepper |
1/3 cup low-fat mayonnaise |
1/4 cup chopped fresh cilantro |
1/4 cup fat-free milk |
2 tablespoons lime juice |
3 large egg whites |
lime wedges (optional) |
creamy cumin sauce |
Directions:
1. Prepare Creamy Cumin Sauce; set aside.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn and next 3 ingredients; cook 8 minutes or until tender. Stir in onions. Cool completely.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl. Combine vegetable mixture, mayonnaise, and next 4 ingredients; add to flour mixture, stirring until moist.
4. Heat a large nonstick skillet or nonstick griddle coated with cooking spray over medium- low heat. Spoon about 1/2 cup corn mixture onto skillet; flatten each patty to 1/2-inch thickness with a spatula. Cook 3 minutes on each side. Repeat procedure with remaining corn mixture. Serve with Creamy Cumin Sauce. Garnish with lime wedges, if desired.
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