Directions:
- Thaw corn soufflé in microwave at MEDIUM (50% power) 6 to 7 minutes.
- Combine corn soufflé and next 7 ingredients in a large bowl; stir in 1/2 cup breadcrumbs. Cover and chill 1 hour or overnight.
- Combine sour cream and avocado dip; set mixture aside.
- Shape corn mixture into 10 patties, and coat with remaining 1 1/2 cups breadcrumbs.
- Cook half of corn cakes in 2 tablespoons hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until cakes are golden brown. Drain on paper towels. Repeat procedure with remaining oil and cakes. Serve with avocado cream. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 683.15 Kcal (2860 kJ) | ||
| Calories from fat | 409.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.51g | 70% | |
|---|---|---|---|
| Cholesterol | 76.07mg | 25% | |
| Sodium | 1072.05mg | 45% | |
| Potassium | 625.03mg | 13% | |
| Total Carbs | 45.06g | 15% | |
| Sugars | 5.7g | 23% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 25.81g | 52% | |
| Vitamin C | 12.3mg | 20% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.5mg | 25% | |
| Calcium | 127.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 211.82 Kcal (887 kJ) | ||
| Calories from fat | 127 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.11g | 70% | |
|---|---|---|---|
| Cholesterol | 23.59mg | 25% | |
| Sodium | 332.41mg | 45% | |
| Potassium | 193.81mg | 13% | |
| Total Carbs | 13.97g | 15% | |
| Sugars | 1.77g | 23% | |
| Dietary Fiber | 1.17g | 15% | |
| Protein | 8g | 52% | |
| Vitamin C | 3.8mg | 20% | |
| Iron | 1.4mg | 25% | |
| Calcium | 39.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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