Corn Cilantro Cakes with Roasted Zucchini Salsa
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2 servings 1x
Ingredients
Scale
Zucchini Salsa
- 2 cups 1/4" cubed zucchini
- ½ small red onion, diced
- 1 jalapeño, minced
- 2 teaspoons olive oil
- ¼ teaspoon salt
- 1 tablespoon lime juice
- ¼ cup cilantro, minced
- ¼ cup goat cheese
Corn Cakes
- 2 teaspoons olive oil
- ½ small red onion, finely diced
- 2 ears sweet corn
- ⅓-2/3 cup whole wheat pastry flour
- ¼ teaspoon baking powder
- 1 large egg
- 1 tablespoon honey
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ¼ cup cilantro
- 1 tablespoon olive oil.
Instructions
- Preheat oven to 400˚.
- Toss cubed zucchini with onion, jalapeño, olive oil, and salt. Roast until zucchini has turned slightly brown, 20-25 minutes. Remove and toss with lime juice and cilantro.
- Heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add ⅓ cup pastry flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combine. Add more flour until mixture pulls together and can form patties.
- Divide batter in to 5-6 patties. Heat olive oil over medium heat. Pat in to 1" thick round disc. Fry on each side for 5-6 minutes. Each side should be browned.
- To serve, place on a platter and spoon salsa on top. Sprinkle goat cheese over and serve.