‘I need one more dish, what should I cook?’ When I’m going crazy in this situation, this little corn cake is my meal-saver. It’s quick and easy to make, flavourful and mostly vegetables.
I used to make corn cakes with eggs, but the environmental-friendly trend urges me to try a vegan version. These are thick little savoury pancakes with a slightly crispy outside and soft on the inside, results from pan-frying. For the seasoning, I only used curry powder and salt, and no dipping sauce is required.
If you happen running out of eggs, or you’re trying to consume less animal products, this vegan corn cake recipe can come handy.
Variations
- Pan-fried Indonesian Corn Fritter (bakwan jagung) : a truly indulgent corn fritter with popped flavour of scallion and shallot.
- Basic Sweet Corn Cake (pic below): a more simplified version with a richer corn flavour. Ingredients: 170 g cooked corn kernels, 1 round shallot, 1 egg, 4 tbsp plain flour, 2 tbsp water, ¼ tsp salt and black pepper, some coriander stalks (optional).
Spiced Vegan Corn Cake Recipe
This no-brainer corn cake recipe is budget-friendly, easy to make, and goes well with rice. Try to experience with different vegetables such as courgette, peas or carrot.
Ingredients
Makes 4 to 5 pcs
- Vegetables
- 130 g canned corn kernels
- 1 scallion, chopped
- ¼ red pepper, diced
- 50 g plain flour
- 25 g potato starch
- ¼ tsp baking powder
- ¾ tsp curry powder
- ⅓ tsp salt
- black pepper
- 80 ml plant-based milk
How to Make
- Put flour, starch and seasonings into a bowl and mix well. Make a well in the middle and slowly pouring in the milk and keep stirring, until the batter is smooth and has no lumps.
- Add all the vegetables into the batter and again mix well.
- Warm a tbsp of neutral oil in a pan over medium-high heat, drop in a spoonful of batter at each time, until all the batter is finished.
- When the edges start to brown, flip to the other side and continue to cook until both sides are golden brown.
