Sleeping Frog Farms

Real Fruits and Vegetables – Cascabel, Arizona

Okra Fold-Over Corn Cakes

Veggies:

(Adapted from www.kblog.lunchboxbunch.com)

You’ll need:

7 medium sized Okra

thinly sliced 1 small sweet onion

1 scallion

6 cloves of garlic

1 lemon, juiced

6 Tbsp butter

3/4 cup milk

1 Tbsp canola oil

1 Tbsp +1 tsp maple syrup

1 cup stone ground corn flour

1 tsp red pepper flakes

Pepper Jack Cheese

Salt

Pepper

 

Maple Mayo

4 Tbsp Veganaise or Mayonaise

2 tsp paprika

1 Tbsp maple syrup

 

 

Prep: Thinly slice okra, discard stems. Thinly slice scallions. Slice onions into thin rounds. Thinly slice garlic cloves.

 

Veggies: Combine okra, scallions, garlic, 4 Tbsp lemon juice. red pepper, 1 tsp salt, 1 tsp black pepper and 1 Tsp maple syrup. Mix well. Allow a few minutes to marinate.

 

Mayo: Mix ingredients for maple mayo together. Store in fridge until ready for use. Batter: Corn Flour, canola oil, milk, 1 Tbsp maple syrup.

 

Cooking directions: In a hot frying pan, add butter- about 2 tsp per cake. You can also use more or less according to your taste and frying skills. When surface is hot, add veggies for one cake serving. About 3-4 Tbsp uncooked. Saute on high until edges begin to brown. Push veggies to center of pan to form a loose circle. Add batter to pan for one cake. Pour evenly over veggies. Turn pan to spread batter evenly over veggies. Allow to cook for 2-3 minutes, until edges brown, bubble and crisp. Add cheese and sliced onions – and any additional filling. Fold over cake and flip as needed to cook to your desired crispness. Cake will be delicate so flip with care. Repeat for each additional corn cake. Garnish plate with parsley, fresh herbs, paprika and mayo drizzle.

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