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Corn Cakes

I used to frequent a Caribbean fusion restaurant in my home town that made the best food in the city. One of their appetizers was a corn cake served with an amazing chipotle cream sauce. This is my whole food, plant-based interpretation of that dish.
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Ingredients
  

  • Serves 4
  • Ingredients
  • 2 cup rolled oats
  • 4 teaspoons baking powder
  • 2 teaspoon paprika
  • 1 teaspoon sea salt
  • 2 cup unsweetened plain plant milk
  • 1 cup unsweetened applesauce
  • 3 cup corn kernels
  • 1 cup cornmeal
  • 1 cup finely diced red bell pepper
  • 1 large jalapeno pepper finely diced
  • Mixed greens for serving
  • Chipotle Cream Sauce recipe link

Instructions
 

  • Preheat the oven to 350 degrees f.
  • Line a large baking sheet with a silicone liner or parchment paper.
  • Add the oats, baking powder, paprika, sea salt, plant milk, and applesauce to a blender and process until you have a smooth batter.
  • Add the mixture to a bowl with the corn kernels, cornmeal, diced red bell [pepper, and jalapeno pepper to a bowl and mix well.
  • Spoon ⅓ – ½ cup portions of the batter onto the baking sheet and bake for 15- minutes. Test the corn cakes for doneness by gently pressing your finger into the center of one of the cakes. If it is firm to the touch, they are done.
  • To serve: place a handful of mixed greens on a plate and top with two of the corn cakes. Drizzle the Chipotle Cream Sauce over everything.
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