Mini Corn Cakes with Chipotle Aioli
Loading ...Recipe
Mini Corn Cakes with Chipotle Aioli
Times
- Ready Time : 0 min
Servings
Ingredients
- Aioli:1/3 cup fat-free sour cream 75 mL
- 1/2 - 3/4 tsp adobo sauce 2 - 4 mL
- 2 -3 Tbsp fat-free milk or water 30 -45 mL
- 1/2 medium clove garlic, minced 1/2
- 1/8 tsp salt .5 mL
- Corn Cakes:2 large egg whites 2
- 1 Tbsp canola mayonnaise 15 mL
- 1 1/2 cups frozen corn kernels, thawed and patted dry 375 mL
- 1/2 cup finely chopped red bell pepper 125 mL
- 1/4 cup finely chopped green onions 60 mL
- 2 Tbsp chopped fresh parsley leaves 30 mL
- 1/4 cup cornmeal 60 mL
- 1/4 tsp salt 1 mL
- 1/4 tsp black pepper 1 mL
- canola oil cooking spray
- 1 Tbsp canola oil , divided 15 mL
Directions
Preparation
1 Combine sour cream and adobo sauce in a small bowl, add remaining aioli ingredients, and stir until smooth. Set aside.
2 Combine egg whites and canola mayonnaise in a medium bowl and stir until well blended. Stir in remaining corn cakes ingredients, except cooking spray and canola oil.
3 Coat a large nonstick skillet with cooking spray, add 1/2 Tbsp (7 mL) canola oil to skillet, and heat over medium heat.
4 Tilt skillet to lightly coat bottom of pan. Working in two batches, spoon rounded tablespoon of corn mixture into skillet, making eight mounds.
5 Flatten slightly for an even thickness, cook 2 minutes on each side or until golden, and place on a serving platter. Repeat with remaining canola oil and corn mixture.
6 Serve corn cakes with aioli.
Source: canolainfo.org
comments
One Response to Mini Corn Cakes with Chipotle Aioli
Leave a Reply
Posted in
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
My husband loves corn cakes – I will have to make these for his birthday tomorrow. Thanks for another great recipe.