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Lentils.org

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Lentil Cream Cheese Corn Cakes

Prep Time: 30 Minutes

Total time: 1 Hours

Servings: 15

These are a great way to use up leftover corn on the cob!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    3/4 cup (175 mL) cornmeal

    6 Tbsp (90 mL) all-purpose flour

    1/2 tsp (2 mL) baking soda

    1/2 tsp (2 mL) salt

    2 large eggs

    1 cup (250 mL) cooked split red lentils

    1 cup (250 mL) fresh, frozen, canned, or grille corn

    3/4 cup (175 mL) buttermilk

    6 Tbsp (90 mL) cream cheese, softened

    1/4 cup (60 mL) finely chopped chives or green onions

    2 Tbsp (30 mL) chopped fresh dill

    1/4 tsp (1 mL) pepper

    1/4 cup (60 mL) canola oil, for frying

    sour cream, to serve

    lemon wedges, to serve


Directions

  1. Combine cornmeal, flour, baking soda, and salt in a large bowl.
  2. Beat together eggs, lentils, corn, buttermilk, cream cheese, chives, dill, and pepper.
  3. Stir wet ingredients into dry ingredients just until combined.
  4. Heat a large cast iron skillet over medium-high heat and add 1 Tbsp (15 mL) of canola oil. Let it heat for about 30 seconds, then drop ¼ cup (60 mL) of batter into the skillet, making three or four corn cakes. Spread the batter out a little bit, and cook each corn cake about 2-3 minutes per side, until golden brown. Transfer cooked corn cakes to a baking sheet and keep warm in a 200˚F (100˚C) oven while you cook remaining batter.
  5. Before serving, sprinkle with salt and serve with a dollop of sour cream and a lemon wedge.

Nutritional Information

  • Serving Size: 1 corn cake
  • Per serving:
  • Calories 130
  • Total Fat 7 g
  • Saturated Fat 1.5 g
  • Cholesterol 30 mg
  • Carbohydrates 15 g
  • Dietary Fibre 2 g
  • Sugar 2 g
  • Protein 4 g
  • Sodium 310 mg
  • Potassium 73 mg
  • Folate 43 mcg