Almond Corn Cakes
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Ingredients
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2 ounces corn, roasted
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2 ounces cheddar cheese, shredded
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1 once masa
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2-1/4 ounces Mandelin Almond Flour
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1 ounce Mandelin Diced Blanched Almonds Dry Roasted
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1/8 ounce baking powder
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1 egg
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5 ounces almond milk
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1/2 teaspoon salt, kosher
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Black pepper to taste
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High heat oil to cook
Directions
Combine roasted corn, cheddar, masa, almond flour, blanched almonds and baking powder in a medium bowl.
In a separate bowl combine egg, almond milk, and salt and pepper.
Add liquid mixture to the dry and combine to result in a batter.
In a nonstick pan over medium heat add oil. Using a portion scoop, place 1/2 ounce of batter in the pan and cook until golden brown on each side.
Serve immediately. Top with a dollop of sour cream and chives if desired.
Recipe Note
Yields 12, 1-ounce portions
Created by Chef John Csukor for Almond Board of California