Corn Cakes with Fresh Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup(s) cherry tomatoes chopped |
1 small avocado diced |
1/4 cup(s) red onions finely chopped |
2 tablespoon(s) fresh cilantro chopped |
1 tablespoon(s) zesty italian dressing |
1 box(es) 8.5 oz corn muffin mix |
6 tablespoon(s) flour divided |
1 large egg yolk slightly beaten |
5 tablespoon(s) milk |
2 cup(s) corn |
1 cup(s) scallions chopped |
1 cup(s) white cheddar cheese shredded |
1/2 cup(s) vegetable oil |
Directions:
1. In a med bowl, combine cherry tomatoes,diced avocado,red onions,cilantro and zesty italian dressing. Let sit 15 mins to belnd flavors.
2. Meanwhile, in bowl, combine corn-muffin mix and 2 tbs flour. Stir in egg yolk, milk,corn,scallions and cheddar cheese. Shape mixture into balls (about 2 tbs ea). Lightly coat in 4 tbs flour.
3. In a large skillet over med-low heat, cook balls in oil in batches 8 min or until golden brown,pressing lightly to flatten and turning once. Drain corn cakes on paper towels, Serve corn cakes with tomatoe salsa.
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