Grilled Corn and Cheese Cakes
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Ingredients
2 cups frozen corn,
thawed
3/4 cup shredded smoked
mozzarella (3 ounces)
1 cup plain breadcrumbs,
divided
1/3 cup chopped fresh
chives
1 tablespoon sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly
ground black pepper
1/4 cup extra-virgin
olive oil
1/2 cup creme fraiche,
for serving
Directions
In a food processor,
pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2
cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined.
Form the mixture into 9 balls and then flatten into patties, each about 2 1/2
inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
Coat the patties in the
remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan
over medium-high heat or preheat a gas or charcoal grill. Brush the patties with
olive oil and grill until toasted, 4 to 5 minutes each side.
Arrange the corn cakes
on a platter and top with a dollop of creme fraiche.
source: www.foodnetwork.com
Grilled Corn and Cheese Cakes
Reviewed by said
on
September 16, 2018
Rating:
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