Healthy Summer Corn Cakes with Hearts of Palm
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8 cakes
- Category: Sides
Ingredients
Scale
- 1 tbsp coconut oil
- 2 cans of sweet corn
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- One 15-ounce Reese sliced hearts of palm—drained and finely chopped
- 2 teaspoons Trader Joes 21 Salute Seasoning
- 2 tablespoons chopped flat-leaf parsley, chopped
- 2 teaspoons Dijon mustard
- 1/4 cup coconut flour
- Salt
- Freshly ground pepper
Instructions
- Preheat oven to 350. In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, hearts of palm, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree.
- In a bowl, place veggie mixture along with the seasoning, parsley, mustard and the 1/4 cup of coconut flour. Season lightly with salt and pepper and stir until evenly moistened.
- Line a baking sheet with parchment paper. Scoop scant 1/4-cup mounds of the vegetable mixture and transfer to the baking sheet.
- Bake mounds for 30 minutes. Serve hot.
Find it online: https://healthyhelperkaila.com/healthy-summer-corn-cakes/