Sweet Corn Cakes with Chickpeas and Goat Cheese
If you are looking for a light dish that embraces the beautiful bounty of summer, then this winning recipe is for you! The judge’s choice in our recent “corn” recipe contest is a vegetarian main dish that is sure to satisfy everyone at the table. Our winner this week is a retired newspaper writer and also a novelist. It seems she also has the knack for writing great recipes! Serve these “Sweet Corn Cakes with Chickpeas and Goat Cheese” along side a fresh garden salad and you can almost taste the sunshine!
Keep reading to see what makes this dish a winner!
Winning cook Lily Kayte says, “As a vegetarian, burgers are my biggest challenge. I tried a recipe I found for chickpea burgers, but lacked the texture I was looking for. I experimented with it until I hit on the right ratio of corn to chickpeas. Corn is a
favorite any time of the year, of course, so I was excited when I found a way to use it in a patty. Goat cheese added a touch of tangy taste and creamy texture.”
SWEET CORN CAKES WITH CHICKPEAS & GOAT CHEESE (click here to print recipe)
1 1/2 cups Fresh (from About 3 Ears) or Frozen Corn
1 cup Canned Chickpeas, rinsed and drained
1/2 cup Stone-ground Cornmeal or Polenta
1/4 cup All-purpose Flour
2 tsp Cornstarch
1/2 tsp Baking Powder
6 Scallions, including 1″ into the dark green parts, thinly sliced
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
3 oz Goat Cheese, crumbled
2 Tbsp Olive Oil
Pulse 1 cup of the corn, the chickpeas and eggs in a food processor until it reaches the texture of chunky hummus, but not completely liquefied.
In a mixing bowl, whisk together the cornmeal, flour, cornstarch, and baking powder. Stir in the remaining 1/2 cup corn, the corn mixture, the scallions, salt, and pepper. Add goat cheese and fold it in lightly. Taste and adjust the seasonings.
Heat the oil in a sauté pan over medium heat. Drop the mixture by heaping 1/4-cup portions into the hot skillet, pressing gently with a spatula to round them into burger shapes. Cook until golden brown on the bottoms, 4 to 5 minutes (lower the heat if they cook too quickly). Carefully flip and cook until firm and browned, another 4 or 5 minutes.
Don’t forget to also check out the Reader’s Choice winner as well! As a huge quinoa fan I can’t wait to give this one a try - Quinoa, Corn and Avocado Salad
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