Fresh Corn Cakes with Cilantro Cream
1/2 c. whole wheat panko
1/2 c. cornmeal
1/4 tsp. salt
1/4 c. fat free milk
2 eggs, lightly beaten
2 egg white, lightly beaten
2 c. fresh corn kernels (4 ears)
1/2 c. grated carrot (1 medium)
1/2 c. finely chopped green sweet pepper (1 small)
Nonstick cooking spray
2 tsp. olive oil
In a large bowl stir to ether panko, cornmeal and salt. Whisky in milk, eggs, and egg whites until combined. Stir in corn, carrot and sweet pepper.
Coat a very large nonstick skillet with cooing spray; brush with 1 tsp. of the oil. Heat over medium-high heat. Using a 1/3 c. measure, add six portions of the corn mixture to the hot skillet, spacing evenly. Cook about 6 minutes or until golden brown, turning once. Transfer cooked corn cakes to a warm serving plate. Repeat with the remaining 1 tsp. oil and the remaining corn mixture.
Serve with Cilantro cream
3/4 c. finely snipped fresh cilantro leaves
2 tbsp. thinly sliced green onion
4 tsp lime juice
2 tsp. fat free milk
1 (6 oz) carton plain low fat Greek yogurt
In a small bowl whisk together cilantro, green onion, lime juice and milk. Whisky in Greek yogurt.
makes 1 cup.
The second batch got a little brown and didn't stay together very well either. These turned out okay. I think they need some spice added to them. And the cilantro cream was not good at all.
Sadly this is the part I dread finding out that the recipe is not good warmed back up.