Corn and Kasha Cakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 48.5
- Total Fat: 0.8 g
- Cholesterol: 19.1 mg
- Sodium: 72.3 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.7 g
- Protein: 2.2 g
View full nutritional breakdown of Corn and Kasha Cakes calories by ingredient
Number of Servings: 12
Ingredients
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1/4 kasha, medium granulation
1/2 cup boiling water
1 1/4 cups fresh corn kernels or frozen corn kernels, thawed
1 egg
3/4 cup lowfat buttermilk
1/8 tsp cayenne pepper
1/3 cup all purpose flour
1/3 cup whole wheat flour
1/2 sp baking powder
1/4 tsp baking soda
Directions
1. In a small bowl, stir together the kasha and boiling water and let stand for 10 minutes.
2. In a blender or food processor, combine half of the corn kernels, the egg, buttermilk, cayenne, flour, baking powder, and baking soda, Process until the batter is smooth, about 30 seconds. Add the remaining corn and the kasha. Stir briefly to combine.
3. Coat a large nonstick frying pan with nonstick cooking spray and place over medium heat. When a drop of water sizzles as it hits the pan, spoon in a scant 1/4 cup batter for each cake. Cook until the cakes are dry around the edges and a few small bubbles form on top, about 2 minutes. Turn and cook until brown on the other side about 1 1/2 minutes longer.
4. Transfer to a platter. Cover loosely with aluminum foul and keep warm while cooking the remaining cakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KEEKBEAN.
2. In a blender or food processor, combine half of the corn kernels, the egg, buttermilk, cayenne, flour, baking powder, and baking soda, Process until the batter is smooth, about 30 seconds. Add the remaining corn and the kasha. Stir briefly to combine.
3. Coat a large nonstick frying pan with nonstick cooking spray and place over medium heat. When a drop of water sizzles as it hits the pan, spoon in a scant 1/4 cup batter for each cake. Cook until the cakes are dry around the edges and a few small bubbles form on top, about 2 minutes. Turn and cook until brown on the other side about 1 1/2 minutes longer.
4. Transfer to a platter. Cover loosely with aluminum foul and keep warm while cooking the remaining cakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KEEKBEAN.
Member Ratings For This Recipe
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