Review a_uk_yankee's Spicy Pumplin-Corn Cakes

[Guest guest]

I used egg replacer with these (i used enough to sub 3 eggs) and they were very

good with some leftover tofu ricotta and pineapple and some steamed broccoli and

cauliflower

 

thanks a_uk_yankee

 

a_uk_yankee's Spicy Pumpkin-Corn Cakes

 

Try these savory cakes: they make a great Southwestern-inspired side,

a fun accompaniment to a warming bowl of soup, or even a main meal,

along with a salad. Or if you like a little heat to wake you up in

the morning, try them for breakfast!

 

INGREDIENTS

 

2 large eggs

1 cup pumpkin puree

1 tablespoon vegetable oil

1 teaspoons chipotle chile powder

1 teaspoon ground cumin, or to taste

3/4 cup all-purpose flour

1 cup fresh or frozen corn kernels

1/2 cup raw, unsalted sunflower seeds

1 teaspoon diced jalapeno pepper, or to taste

 

1. In a medium mixing bowl, whisk together the eggs, pumpkin, oil,

chipotle powder and cumin, then stir in remaining ingredients.

 

2. Coat a heavy-bottomed skillet with cooking spray and heat over

medium heat. Place 1/4 cup scoops of batter in the skillet,

flattening each cake with the back of a spatula. Cook 3 or 4 minutes,

until bottoms begin to brown. Lightly coat the tops with cooking

spray, then flip them over and cook 3 to 4 more minutes, until

browned. Repeat with remaining cakes. Serve immediately.

 

Serves 4.