July 17, 2008

Savory Pumpkin-Corn Cakes

Savory Pumpkin-Corn Cakes

A creative twist on Southwestern cuisine, this dish was quick, easy to make, hearty, and delicious. But beware, they are spicy. Only a teaspoon of minced jalapeno and a teaspoon of chipotle chile powder were enough to set my tongue slightly afire. I've also never been really crazy about chipotle, the strangely sweet flavor with almost a fishy undertone and slightly nauseating smell. But I'm slowly beginning to enjoy it (in very small doses), and the slight sweetness with the pumpkin's sweetness adds a really nice flavor combination. The corn and sunflower seeds give the cakes a nice texture and crunch. Browned, crisp, and firm on the outside, chewy and hearty on the inside, these went very well with cool, creamy, and tangy sour cream. The salsa added a nice tomato-ey tang, but sour cream alone would be fine.

Make again? Yes, and probably halve the recipe. The full batch made 10 cakes.




Savory Pumpkin-Corn Cakes
Vegetarian Times, September 2005

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