If you ever enjoyed the Sweet Corn Tamale Cakes from The Cheesecake Factory, you might also like these easy, delicious, vegan versions. I whip up some quick Romesco Sauce to go with them, which really bumps up the protein, but you could use any topping you like. Even just some vegan sour cream with chopped cilantro would be great. I only make these when fresh local corn is in season.
VEGAN SWEET CORN TAMALE CAKES
1/2 Cup corn flour
1/2 Cup whole-wheat pastry flour
1 Tablespoon Baking Powder
2 teaspoons Ener-G Egg Replacer
1 teaspoon onion powder
1/8 teaspoon cayenne
1/4 teaspoon fine sea salt
1 Tablespoon sugar
1 Tablespoon vegetable oil (I used safflower oil)
1 Cup Lite coconut milk
2 Cups grated zucchini (about one medium-to-large zucchini, peeled)
2 Cups fresh corn, cut off the cobs (about 5 ears of corn)
1-2 Tablespoons chopped chives (or a chopped shallot)
Make your sauce, and set in fridge to chill (I made this Romesco Sauce).
In a medium bowl, whisk together all dry ingredients.
In a large bowl, mix oil, coconut milk, zucchini, corn and chives.
Add dry ingredients to wet, and stir gently but well with a wooden spoon.
Brush large, non-stick skillet with one teaspoon of oil, and set on almost-medium heat.
Using a 1/3 Cup measure for each cake, pour out three cakes into skillet.
Cook about 5-6 minutes, until the cakes move when you shake the pan.
Carefully flip, and cook other side.
Keep warm in 175 degrees Fahrenheit oven.
Serve with Romesco Sauce, or vegan sour cream and chopped cilantro, etc.
For reasons of flavor, I do not recommend using canola oil.