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Corn Cilantro Cakes with Roasted Zucchini Salsa

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2 servings 1x

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Ingredients

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
  • 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

  1. Preheat oven to 400˚.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, place on a platter and spoon salsa on top. Sprinkle goat cheese over and serve.