Corn Cakes and Avocado Crema

Corn cakes and avocado cream are a comfort food that I can get behind. One act that is inevitable when we are forced to spend a lot of time at home and indoors is snacking. The thing about snacking though is that it can actually be good for you if you choose the right snacks. It’s a great way to get in more fruits and vegetables into your diet without even thinking about it. Also, having healthier snacks prevents the need for processed snacks that can affect your waistline. The exciting part about this corn cake and avocado crema recipe is that they are baked, and also they are simple to make. They are sweet and they are spicy at the same time, and really give you that feeling of comfort with every bite.

Now these corn cakes can be eaten alone or you can pair them up with a rich and creamy avocado crema which is even simpler to prepare and quite quick to make. The great part about the crema is that it can be used for more than corn cakes. It can be used as a dip and it can be used as a dressing on salads or a spread on sandwiches. It really is that versatile.

The ingredients for this recipe are ones you will likely find in your fridge and pantry and if not, can easily find in a grocery store near you. It’s amazing how the simplest combination of ingredients can make the most amazing dishes. So when it’s time for a snack, making these corn cakes and avocado dip is a great option. They store really well in the fridge and can be frozen as well. If you freeze them for later, just warm them up  in the oven to serve. Now this corn cake batter can be fried, if you prefer to fry it, however, to keep it healthier these were baked.

This plant based vegan Corn Cakes and Avocado Crema recipe is;

• Plant-based
• Vegan
• Gluten free
• Dairy free
• Soy free
• Egg-free
• Refined sugar-free
• Spicy
• Baked
• Easy to make
• Uses simple ingredients

If you try out this recipe definitely let me know in the comments below and share your creations on social using the #PFFPlate. Looking forward to seeing what you make of this recipe.

Print Recipe

Corn Fritters and Avocado Crema

Serves: 4 Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Corn Cakes

3 cups fresh or frozen corn kernels

¼ cup corn flour or tapioca flour

3 red Thai chilli peppers or ¼ red bell pepper 

¼ green bell pepper

¼ medium onion

2 garlic cloves

1 tbsp chia seeds or 1 tbs ground flax seeds

1 tsp baking powder

½ tsp sea salt

¼ tsp black pepper

 

Avocado Crema

3 ripe avocados

3 key limes

¼ cup cashews, soaked

½ tsp garlic powder

½ tsp sea salt

Instructions

Corn Cakes

• Prep the fresh ingredients; slice, remove the seeds and dice the peppers. Dice the onion, crush the garlic, Pour half the corn into a food processor and puree along with the chia or flax egg
• Transfer the pureed corn into a bowl and add in the remaining whole corn kernels, tapioca flour, baking powder, green bell pepper, chilli peppers, onion, garlic sea salt and black pepper. Mix the ingredients together to thoroughly combine - add a few tablespoons of water if the mixture is too thick
• Spoon the batter into a mini muffin pan
• Place in the oven and bake at 180C for 25 - 30 minutes, until done
• Once baked, move them to a wire rack and allow to cool slightly before serving
• Top with the avocado crema using a squeeze bottle, if available, and serve

 

Avocado Crema

• Cut the avocados in half and scoop the flesh in to the jug of a blender
• Cut and juice the limes, add the juice to the blender
• Add the salt and garlic powder
• Blend until smooth
• Store in an airtight container until ready to serve