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How to cook: Vegan corn and zucchini cakes
Posted By Connie Veneracion On January 7, 2013 @ 8:42 pm In Food & Dining,Main Courses,Ovo-Vegetarian Recipes,Recipes,Vegetables,Vegetarian | 2 Comments
When I cooked the eggplant casserole with Béchamel sauce and sharp cheddar  for Sam, her comment was that there was only one texture — the eggplants, Béchamel sauce and melted cheese were all soft. Ah, my merciless critic! But she’s also very right. Vegetarian dishes would definitely benefit from more contrasting textures. So, the next time I cooked vegetarian, I made these corn and zucchini cakes — colors and textures galore, crisp outside and soft inside.
But the contrast was not limited to textures and colors. There was a lot of contrast in flavors too — sweet corn and zucchini, salty fried onions, toasted garlic bits, tarragon, thyme, freshly cracked black pepper and celery salt.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 4 to 6 cakes to serve 1 to 2 persons
Canned corn kernels are not recommended because of the water content. Canned corn is cooked corn and even if you drain the kernels, each kernel will still contain water it has absorbed during cooking.
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URLs in this post:
 eggplant casserole with Béchamel sauce and sharp cheddar: http://healthyeats.casaveneracion.com/eggplant-casserole-with-bechamel-sauce-and-sharp-cheddar/
 how: http://howtocook.casaveneracion.com/cutting-corn-off-the-cob/
 homemade: http://howtocook.casaveneracion.com/fried-crisp-onion-slices/
 store-bought: http://feastasia.casaveneracion.com/bawang-goreng-small-fried-red-onions/
 toasted garlic bits: http://howtocook.casaveneracion.com/toasted-garlic-bits-for-garnish/
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