Vegetarian

Vegetable Corn Cakes takes 15 minutes to prepare.

Vegetable Corn Cakes takes 15 minutes to cook.

Vegetable Corn Cakes makes 6 servings.

The ingredients for Vegetable Corn Cakes are:

2.5 tsp Baking Powder
1 tsp Hikari Organic Miso White Type
1 tsp Olive Oil
6 oz Tofu, firm, 1/4 inch pieces
1/3 cup red bell pepper
0.5 cup canned corn
1 medium scallion
1 cup yellow corn meal
1 cup Milk, 2%,

Here is how you make Vegetable Corn Cakes:

combine cornmeal and baking powder, then milk, miso and oil. Mix well. fold in tofu and vegetables. Heat a nonstick skillet over medium heat. When hot, drop batter by 1/4 cupfulls into hot pan. Cook until browned, 1-2 inutes per side. Transfer corn cakes to clean cloth napkin and wrap it around to keep them warm while cooking remaining batter. Serving Size: 6 servings, two cakesNumber of Servings: 6Recipe submitted by SparkPeople user MICHELLE_391.

The nutritional information for Vegetable Corn Cakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 145.9

• Total Fat: 3.5 g
• Cholesterol: 3.3 mg
• Sodium: 320.0 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 2.9 g
• Protein: 6.3 g