Jalapeño & Notzarella stuffed Corn Cakes
Cuisine: Mexican
Serves 2 (Large Pancakes or 4 Small)
  • 3 cups fresh,frozen corn or tinned
  • ¾ cup almond or soy milk
  • ⅔ tbsp plain flour
  • 2 tbsp ground flaxseed
  • 2 tbsp sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • Filling:
  • 1 cup Mozzarella-style cheese (or any that will melt)
  • Jalapenos to taste
  • Cherry Tomatoes
  • Salt & Pepper to season.
  1. Combine corn, milk, flour, ground flaxseed, sugar, baking powder, and salt into a food processor and pulse until it resembles creamed corn. (add extra milk if you think its too thick.) Let the batter sit for 10 minutes and stir a few times before using.
  2. Heat a large non-stick fry pan over medium heat. Spray with cooking spray.
  3. Scoop ¼ cup of batter and spread on the pan using a circular motion. Cook for 3 to 4 minutes on one side. Flip and cook the other side for 2 to 3 minutes. Sprinkle the shredded cheese, jalapenos & sliced cherry tomatoes on the cooked side after you’ve flipped it the first time. After the bottom has cooked for 2 minutes, season it well and fold the pancake over the cheese like an omelette. Cook for another minute to melt the cheese.
Recipe by The Vegan Pantry at https://theveganpantry.com.au/entree/jalapeno-notzerella-stuffed-corn-cakes/