My husband and I really enjoy a solid kick of heat in our food. It is a great way to boost flavor without adding a lot of calories and fat. As an added bonus from nature, peppers are full of vitamins. There are two small hot pepper plants growing in the corner of my kitchen with a couple of ripe peppers dangling from their branches. Their fiery red color mixed with the vibrant yellow of the corn and grassy green onions, makes the delicate corn cakes mini works of art.
Spicy Corn Cakes
1 ¼ cups whole wheat bread crumbs, divided into ½ and ¾ cups
2 cups frozen corn, thawed
2 small Red Belgian peppers, or 2 small hot peppers or 1 medium size
½ cup daiya mozzarella style shreds
2 green onions, chopped
1 tablespoon hot sauce
1 teaspoon salt
½ teaspoon black pepper
¼ cup extra virgin olive oil
Salsa, for serving (optional)
If you are opting to make your own bread crumbs add whole wheat bread to a food processor and pulse into fine crumbs. Remove bread crumbs from food processor and set aside.
Add the corn and peppers to the food processor and pulse into a thick chunky consistency.
In a large bowl, add corn-pepper puree, ½ cup breadcrumbs, daiya mozzarella shreds, green onions, hot sauce, salt and pepper, and stir until combined.
Divide mixture into approximately 7 balls and flatten into thick patties. Refrigerate patties for at least 30 minutes.
Brush griddle pan or grill with olive oil.
In a small bowl, add remaining ¾ cup bread crumbs. Carefully coat the delicate patties in breadcrumbs on both sides and place on the griddle. Cook
for approximately 5 minutes on first side. Drizzle the tops of the patties in
olive oil and very gently flip the patty over and cook for another 5 minutes, or until the outside is crisp and a deep golden brown color.
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