Recipe from Oprah Magazine
1) In a large bowl, whisk together flour, salt, baking powder, paprika and pepper. Add corn, cheddar, and scallions, and mix well to coat. Add eggs and stir until just combined. Using damp hands and about 1/3 cup corn mixture for each cake, firmly pack together 8 patties.
2) In a large skillet, heat 2 tbl. olive oil over medium heat. Arrange half the corn cakes in skillet and cook until golden brown, about 4 minutes. Carefully fip cakes and continue cooking until golden brown and cooked through, another 4 minutes. Transfer to a paper towel-lined platter. Repeat process with remaining 1 tbl. oil and 4 corn cakes.
3) Arrange corn cakes on plates and spoon salsa over cakes to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 395 | ||
Calories from Fat: 155 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 238.1mg | 73 % | |
Sodium 258.1mg | 9 % | |
Potassium 449.1mg | 12 % | |
Total Carbohydrate 48.2g | 14 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 44.8g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 395
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