Sometimes I come up with a recipe idea that I really don’t think will work, but that I know I have to try anyway.  I love a good challenge, and I’m never afraid to fail (at least in the kitchen).  These asparagus and corn cakes were one of those ideas- I had serious doubts that I could make them stick together with flax eggs and when they DID, I felt like an Olympian.  Small victories my friends, small victories.  These cakes are silly delicious, easy to throw together and HEALTHY.  Have at them!  xx- Sarah  {more after the jump}


Vegan + Gluten Free

Yield: approximately 15 patties


1 bunch of asparagus

1 1/2 cups corn

2 tablespoons ground flax

4 tablespoons brown rice flour

1 teaspoon fresh thyme leaves, stems removed

8 tablespoons of vegenaise

2 large cloves crushed garlic

4 teaspoons chopped dill

2 teaspoon fresh lemon juice

1/2 teaspoon sea salt

coconut oil

fresh cracked pepper



Asparagus and Corn Patties

- Remove corn from freezer and let defrost.

- In a small mixing bowl combine 2 tablespoons of ground flax and 6 tablespoons of warm water, mix well and place in refrigerator to set for at least 20 minutes.  Letting them set is critical, so make sure the mixture has formed a thick paste before using! 

- Rinse asparagus and trim off ends. 

- Run asparagus through food processor with shredding blade attachment.

- In a large mixing bowl combine shredded asparagus, corn, sea salt, a little bit of fresh cracked pepper, brown rice flour, thyme, and flax egg.

- Heat coconut oil in a sauté pan over medium heat.

- Form cakes in your hand and place in sauté pan, flatten with your spatula.

- Cook for 3 minutes on each side or until nicely browned and crispy.

- Sprinkle with finishing salt and garnish with dill aioli.

Dill Aioli Dipping Sauce

- Combine garlic, dill, fresh lemon juice and Vegenaise in small mixing bowl and stir well.



* Make cakes as thin as possible, they are much tastier when thin and crispy!

* Loose pieces of corn in the sauté pan could pop up and possibly burn you, please remove them or stand back while cooking.

* Cakes are fragile, make sure they are thoroughly browned before attempting to flip.  Use a very thin spatula to handle them.

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Reader Comments

  1. Mia|

    How do you keep them from fall apart?? Every time I try to make any sort of vegetable cakes or patties I end up with a big (albeit delicious) mess in my frying pan.

  2. sarah yates|

    Thanks everyone! @ Mia- I think the secret is to not move them too early- you want the pan heated to medium with oil, place them, flatten them and then let them cook! If you move them too early they don't have a chance to bind together. Also, a skinny spatula is key- I love this one:
    Good luck! xx- Sarah