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Corn and Kasha Cakes
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Other Time: 10 minutes
Cuisine Type: North American
Freezable:  Yes
Ingredients:
  • 3 tbsp kasha
  • 1/3 cup water, boiling
  • 1 cup corn, frozen whole kernels
  • 2 egg white
  • 1/2 cup buttermilk, reduced fat
  • 1/8 tsp cayenne powder
  • 3/4 tsp cumin, ground
  • 1/4 tsp coriander, ground
  • 1/4 cup flour, all purpose
  • 1/4 cup flour, whole wheat
  • 1/2 tsp baking powder, low sodium
  • 1/4 tsp baking soda
  • 4 leaves basil, fresh, sliced thin
  • 2 tsp olive oil
Instructions:
  1. Cooking
    1. Place the kasha in a small bowl.
    2. Pour the boiling water over top and allow to stand for 10 minutes.
    3. Meanwhile, combine half the corn, egg whites, buttermilk, cayenne, cumin, coriander, flours, baking powder and baking soda in a food processor.
    4. Process until smooth, about 1 minute.
    5. Add the basil, the remaining corn and the kasha, stir to combine.
    6. Heat the olive oil in a non stick pan over medium heat until almost smoking.
    7. Add the batter, 1/4 cup at a time.
    8. Cook until cake is set and bubbles appear, about 2 minutes.
    9. Flip the cakes over and cook the other side until browned, about 2 minutes longer.
    10. Repeat with remaining batter.
Nutritional Facts
Nutrient (per serving)% DV
Calories 1518%
Total Fat 3g5%
    Saturated Fat 1g3%
    Trans Fat 0g--
Cholesterol 1mg0%
Sodium 141mg6%
Total Carbohydrate 26g9%
    Dietary Fiber 3g11%
    Sugars 3g--
Protein 7g13%
Vitamin A 152iu3%
Vitamin C 3mg5%
Calcium 77mg8%
Iron 1mg8%