Mini Corn Cakes with Avocado and Tomatoes

Vegetarian
Health score
1%
Mini Corn Cakes with Avocado and Tomatoes
40 min.
40
227kcal

Suggestions

These mini corn cakes with avocado and tomatoes are the perfect side dish for any occasion. They are easy to make and can be prepared in just 40 minutes. The combination of flavors and textures in this dish is truly exceptional. The creamy avocado, juicy tomatoes, and spicy chili paste create a delicious topping for the crispy corn cakes. The corn cakes themselves are light and fluffy, with a hint of sweetness from the cornmeal. The addition of garlic and lime juice to the avocado mixture adds a depth of flavor that takes this dish to the next level. This recipe is a great way to elevate your everyday corn cakes and impress your family and friends. The mini size makes them perfect for serving at parties or as an appetizer. They are also a great option for a quick and easy weeknight side dish. The nutritional profile of this dish is impressive, with a good balance of protein, fat, and carbohydrates. It is also a good source of vitamins and minerals, including vitamin C, vitamin K, and manganese. Overall, these mini corn cakes with avocado and tomatoes are a delicious and nutritious option that is sure to be a hit with your family and friends.

Ingredients

  •  avocado diced ripe
  • teaspoon double-acting baking powder 
  • stick butter 
  • 24  cherry tomatoes halved
  • tablespoon chili paste depending on your taste pref (sambaal oeleck)
  • tablespoons cornmeal 
  •  eggs 
  • cups flour all-purpose
  • bunch cilantro leaves fresh chopped
  • cups corn frozen
  • clove garlic smashed finely chopped
  •  juice of lime juiced
  • teaspoon kosher salt 
  • 40 servings kosher salt 
  • cup milk 
  • 40 servings olive oil extra virgin extra-virgin

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
  2. In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
  3. Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
  4. For the corn cakes: Melt the butter in a small saucepan over low heat.
  5. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined.
  6. Add in the corn kernels and stir to combine.
  7. Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
  8. Remove the cakes and top with some avocado and a tomato half.

Nutrition Facts

Calories227kcal
Protein4.12%
Fat77.26%
Carbs18.62%

Properties

Glycemic Index
10.64
Glycemic Load
4.61
Inflammation Score
-3
Nutrition Score
5.4047826165738%

Flavonoids

Cyanidin
0.07mg
Epicatechin
0.07mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
0.03mg
Hesperetin
0.13mg
Naringenin
0.01mg
Apigenin
0.01mg
Luteolin
0.02mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:227.48kcal
11.37%
Fat:20.12g
30.95%
Saturated Fat:4.11g
25.66%
Carbohydrates:10.91g
3.64%
Net Carbohydrates:8.89g
3.23%
Sugar:0.81g
0.9%
Cholesterol:23.17mg
7.72%
Sodium:292.9mg
12.73%
Alcohol:0g
100%
Protein:2.42g
4.83%
Vitamin E:2.62mg
17.5%
Vitamin K:13.82µg
13.16%
Folate:35.49µg
8.87%
Fiber:2.02g
8.08%
Vitamin C:5.52mg
6.69%
Vitamin B2:0.1mg
5.81%
Vitamin B1:0.09mg
5.8%
Selenium:3.95µg
5.64%
Manganese:0.11mg
5.61%
Vitamin B6:0.1mg
5.14%
Potassium:177.79mg
5.08%
Phosphorus:50.11mg
5.01%
Vitamin B3:0.98mg
4.92%
Vitamin B5:0.45mg
4.53%
Iron:0.76mg
4.25%
Vitamin A:198.84IU
3.98%
Magnesium:14.49mg
3.62%
Copper:0.07mg
3.45%
Zinc:0.4mg
2.63%
Calcium:22.3mg
2.23%
Vitamin B12:0.08µg
1.28%
Vitamin D:0.16µg
1.03%