Lentil Cream Cheese Corn Cakes
These are a great way to use up leftover corn on the cob!
Keywords
- pan frying
- split (red
- yellow)
- diabetic-friendly
- heart-smart
- vegetarian
- home cook
- english
- entertaining
- summer
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Ingredients
- 3/4 cup (175 mL) cornmeal
- 6 Tbsp (90 mL) all-purpose flour
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 2 large eggs
- 1 cup (250 mL) cooked split red lentils
- 1 cup (250 mL) fresh, frozen, canned, or grille corn
- 3/4 cup (175 mL) buttermilk
- 6 Tbsp (90 mL) cream cheese, softened
- 1/4 cup (60 mL) finely chopped chives or green onions
- 2 Tbsp (30 mL) chopped fresh dill
- 1/4 tsp (1 mL) pepper
- 1/4 cup (60 mL) canola oil, for frying
- sour cream, to serve
- lemon wedges, to serve
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