Spicy Pumpkin-Corn Cakes Recipe
Something about crisp autumn weather makes us long for mineral and beta-carotene-rich foods–like pumpkin, for instance. Not just for pie anymore, pumpkin can be used in lots of ways to add warm color and nutritional punch to your meals.
Try these savory cakes: they make a great Southwestern-inspired side, a fun accompaniment to a warming bowl of soup, or even a main meal, along with a salad. Or if you like a little heat to wake you up in the morning, try them for breakfast! Here’s how to make them:
2 large eggs
1 cup pumpkin puree
1 tablespoon vegetable oil
1 teaspoons chipotle chile powder
1 teaspoon ground cumin, or to taste
3/4 cup all-purpose flour
1 cup fresh or frozen corn kernels
1/2 cup raw, unsalted sunflower seeds
1 teaspoon diced jalapeno pepper, or to taste
1. In a medium mixing bowl, whisk together the eggs, pumpkin, oil, chipotle powder and cumin, then stir in remaining ingredients.
2. Coat a heavy-bottomed skillet with cooking spray and heat over medium heat. Place 1/4 cup scoops of batter in the skillet, flattening each cake with the back of a spatula. Cook 3 or 4 minutes, until bottoms begin to brown. Lightly coat the tops with cooking spray, then flip them over and cook 3 to 4 more minutes, until browned. Repeat with remaining cakes. Serve immediately.
Inspired by Vegetarian Times Magazine (Fall issue, 2005).