Super easy corn cutlets (vegan)

I don’t think I’ve ever posted a recipe on here, but as I am quite bored in my self-isolation, I am doing a lot of cooking, to help pass the time. Today I made my corn cutlets, and when I realized how easy yet tasty they are, I thought I ought to share them with you.

As a kid my mom cooked only vegetarian foods, she has been a vegetarian since she can remember herself, not as part of an ideology, but just because she never liked the taste of meat. That meant that growing up I was exposed to many versions of veggie cutlets. One of my favorite ones was her corn cutlets, however I was unsure how this would work minus the eggs to glue everything together. Then I read a post by a vegan baker who said that flour and water (and starches) stick by themselves and it’s a myth that eggs are needed to hold everything together. That was when I started trying to veganize my mom’s recipes. Here is one of the results:

Ingredients (for 10-12 cutlets):

  • 4 cans of sweet corn of your choice
  • Dill
  • Self rising flour
  • Salt
  • Black pepper
  • Garlic powder
  • Sweet paprika
  • Olive oil

Preparation:

  • Preheat you oven to 200 C(~390 F)
  • Take 3 cans of corn and blend the corn lightly (I use a hand blender, but my mom uses a food processor), keeping it quite chunky and not too thin
  • Add the remaining can of corn to the mixture
  • Pour in 1/4 cup of olive oil
  • Add 2 tb spoons of the flour
  • Add 1 tea spoon of salt
  • 1/2 tea spoon of pepper
  • 1/4 tea spoon of garlic
  • 1/4 tea spoon of paprika
  • Cut 4-5 branches of dill, cut them and add
  • Mix everything together
  • Place baking paper on a mold of your choice and shape cutlets with a tb spoon
  • Place in oven for ~30 minutes (till the top is slightly brown)

Notes:

  • You can spray oil on the baking paper, but it will probably not stick even without it if you allow the mixture enough time and wait till the cutlets have cooled down before trying to take them out of the mold
  • Make sure to leave some space between the cutlets, as they do spread in the oven
  • You can use fresh corn if you prefer, but obviously that will require more work

Enjoy!

~Liron


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