Coconut, Corn, Zucchini & Chia Seed Cakes with Cashew Sour Cream
2 cups yellow cornmeal/flour
1 cup chia seeds
1 tsp baking powder
2 cups whole food coconut milk
1 garlic clove, chopped
1 zucchini, grated
1 corn cob, kernels removed
2 scallion, finely sliced
For the cashew sour cream:
1 cup of cashews soaked in water overnight
1 lemon, juiced
salt and pepper to taste
Heat an oven to 200°C/400°F
In a large bowl mix together- 2 cups of cornmeal, 1 cup of chia seeds, 1 tsp of baking powder. Add 2 cups of whole food coconut milk and stir until the batter is smooth.
Add the scallions, chopped garlic, grated zucchini and corn kernels into the cornmeal mixture and stir well. Set aside for 15 minutes to thicken.
The batter should be moist yet firm enough to form into 5 cm patties with your hands. Add more cornmeal or coconut milk if needed.
Line a baking tray with baking paper. Form the mixture into patties. Place the patties on to the Baking paper. Place the tray into the oven and bake for 10 minutes. Then turn the patties over and bake for another 10 minutes until golden brown.
Meanwhile, drain the cashews. Place them into a blender with the juice of 1 lemon. Puree until smooth creamy consistency. Add water if needed. Add salt to taste.
Serve the cakes with cashew sour cream and salad.
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