David wanted to research how to save money on meat at the grocery store. People on the internet’s main advice from his findings amounted to “buy less meat.” (Which I would argue is not really advice on how to save money on meat, but alas.) We have dabbled with meatless in the past (sweet potato salad, black bean burgers, baked pesto macaroni), but I wanted to get back on it – maybe even aim for once a week. Perhaps these could be a way? IT HAS TO BE FILLING!
LET’S TRY THESE.
CORN CAKES & AVOCADO SALSA
Serves 3-4
1 can corn
1 cup flour
1/2 cup cornmeal
1/2 red onion, diced
1/4 cup basil, sliced
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
2 tablespoons milk
2 tablespoons butter, melted
1 tomato, cored and chopped
1 scallion, sliced
1 jalapeno pepper, diced
1 tablespoon basil
1 tablespoon cilantro, chopped
1 clove garlic, minced
1 lime, juiced
1 and 1/2 teaspoons olive oil
1 and 1/2 teaspoons red wine vinegar
1 avocado, cubed
Canola oil
Salt & pepper
In a large bowl, combine corn, flour, cornmeal, red onion, basil, baking powder, and baking soda. Incorporate eggs, milk, and butter. Continue to mix. Shape corn mix into patties.
Pour canola oil into a skillet over medium-high heat so it just covers the surface of the base of the skillet. Fry corn cakes for 1-2 minutes on each side.
Combine tomato, scallion, jalapeno, basil, cilantro, garlic, lime, olive oil, red wine vinegar , and avocado in a small bowl. Top corn cakes with salsa. Season with salt & pepper.
- 1 can corn (or fresh!)
- 1 cup flour
- ½ cup cornmeal
- ½ red onion, diced
- ¼ cup basil, sliced
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons butter, melted
- 1 tomato, cored and chopped
- 1 scallion, sliced
- 1 jalapeno pepper, diced
- 1 tablespoon basil
- 1 tablespoon cilantro, chopped
- 1 clove garlic, minced
- 1 lime, juiced
- 1 and ½ teaspoons olive oil
- 1 and ½ teaspoons red wine vinegar
- 1 avocado, cubed
- Canola oil
- Salt & pepper
- In a large bowl, combine corn, flour, cornmeal, red onion, basil, baking powder, and baking soda.
- Incorporate eggs, milk, and butter. Continue to mix.
- Shape corn mix into patties.
- Pour canola oil into a skillet over medium-high heat so it just covers the surface of the base of the skillet.
- Fry corn cakes for 1-2 minutes on each side.
- Combine tomato, scallion, jalapeno, basil, cilantro, garlic, lime, olive oil, red wine vinegar , and avocado in a small bowl.
- Top corn cakes with salsa. Season with salt & pepper.
Modified from Ezra Pound Cake.