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}
ASPARAGUS AND CORN CAKES
Vegan + Gluten Free
Yield: approximately 15 patties
Ingredients
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
Method
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.
Notes
* 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.
Unusual combo…but I love the sound of it!!
http://vodkaandarose.blogspot.co.uk
wow, these sound phenomenal sarah!
that dill aoili dipping sauce looks amazing as well…
OMG – these look incredible! definitely adding these to me to-do list!
http://www.thecasualclassic.com
YUM! How much corn does the recipe call for?
laura- sorry, omitted that somehow! It's 1 1/2 cups of corn!
These look delicious! Perfect as an appetizer for a spring dinner party! I will most definitely be attempting this recipe!
http://www.taffetaandtulips.com
I'm so happy you went ahead and made these!!! Gold medal for sure!!!!
Corn and asparagus…. Amazing combination! Definitely going to try this soon! I adore the throw you used in these photos too! Great colors.
This is such a great dinner party dish! Thank you for sharing!
http://lifeandcity.tumblr.com
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.
These look fantastic!!!
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: http://amzn.to/MJHfOo
Good luck! xx- Sarah
this looks delicious! I have to give it a try!
xx
chicandsequined.com
These look so good, love this combination. Very interesting!
This looks so amazing! I usually either roast, grill or saut my asparagus, whole. But this is something fun and new!
check my blog: http://stylevolver.blogspot.com
These cakes sound completely amazing! I must try this soon!
Just so so pretty! Pinned! Love all the textures and asparagus is one of my faves!