I am planning to go to the grocery after work, but I forgot what I will need for a recipe in the May/June issue. It is the Mexican corn cakes. Does anyone have their magazine? Would you mind looking this up for me? Thanks a bundle!
1 1/2 cups cooked brown rice
1/2 cup fresh or thawed frozen corn kernels
1/4 cup seeded minced red pepper
1 egg white, lightly beaten
2 tsp chopped cilantro
1/2 tsp salt
freshly ground pepper to taste
3 Tbsp cornmeal
3 Tbsp crumbled feta or machego cheese
1 Tbsp vegetable oil
To prepare the batter combine the rice, corn, bell pepper egg white cilantro, salt and pepper in a medim bowl. Stir in enough cornmeal to make a thick batter;fold in cheese.
Heat an extra large nonstick skillet over medium high heat. Swirl in in the oil; then drop the batter by spoonfuls onto the skillet, making a total of 16 (1 1/2 inch) round cakes. Cook until browned 3-4 minutes on eachside. Serve at once
2 cakes 2 pts
Glad to be of help
