Veggie Cakes

My take on Corn Cakes, great for picnics, parties, snacks and as sides for meal. They take about 20 Minutes to Prepare and Cook

Gluten-Free All Purpose Flour, Red Mills, 1 cup
Egg or flex egg, 2 large
Unsweetened Rice Milk or Soy Milk, 2 oz (can use regular cows milk)
Corn, 340 grams
Classic Stir Fry Veggies, 85 grams
Onions, raw, 1 cup, chopped
Garlic, 4 cloves

Add corn to bowl then add flour, eggs and milk and mix well

In the skillet do up half the onion and garlic leaving the other half to go raw into the mixture itself. Once cooked add to mixture.

Mixed everything together well, if necessary add more flour .. mixture should have a dough constancy as you are making mini girdle cakes.

temp on the stop I tend to set for medium and the cakes cook in about 5 to 10 minute depending on how think I make them, just remember thinner the better but not to thin or they burn easily.

Serve warm with a flavored Hummus, Taziki, Plain Yogurt or other dressings that you prefer or serve plain. These also make a great cold snack with the above dressings.

Number of Servings: 8


Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 179.0
Total Fat 8.0 g
Saturated Fat 1.3 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 3.1 g
Cholesterol 53.8 mg
Sodium 74.4 mg
Potassium 88.5 mg
Total Carbohydrate 22.0 g
Dietary Fiber 2.2 g
Sugars 3.6 g
Protein 5.2 g
Vitamin A 10.7 %
Vitamin B-12 3.5 %
Vitamin B-6 7.6 %
Vitamin C 5.6 %
Vitamin D 25.5 %
Vitamin E 12.1 %
Calcium 3.1 %
Copper 3.2 %
Folate 8.5 %
Iron 4.6 %
Magnesium 5.9 %
Manganese 11.9 %
Niacin 5.3 %
Pantothenic Acid 3.8 %
Phosphorus 9.2 %
Riboflavin 7.6 %
Selenium 14.1 %
Thiamin 6.1 %
Zinc 4.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



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