Mushroom Corn Patties

These patties are great because they’re delicious and crispy when they’re fresh off the pan and are also easy to take with you to work the next day. Plus they nicely incorporate all the major food groups! The recipe yields 6-7 medium sized patties that can be enjoyed with ketchup or any other sauce you fancy. Enjoy!

Side Note: I am well aware this picture makes the dish look incredibly unappetizing as I have yet to invest in a really good camera. But please check out the original recipe in order to really tantalize your taste buds.

Ingredients:

- 1 cup corn (fresh or defrosted are both excellent options)

- 1 egg

- 1/4 cup milk

- 3 tablespoons oil (I used olive oil)

- 1 cup diced mushrooms

- 1/4 cup diced onion

- 3/4 cup whole wheat flour

- 1 teaspoon baking powder

- 1 teaspoon salt

- 1/2 teaspoon pepper

- 1/2 teaspoon red chili pepper (more or less to taste)

- 2 tablespoons bread crumbs

- 1 tablespoon chopped parsley

Directions:

1. Place half the corn in a blender with the egg and milk and blend thoroughly.

2. Put onions and mushrooms in frying pan with 1 tablespoon oil and cook on medium heat until they begin to brown. I would recommend putting the onions in first and then adding the mushrooms as onions take longer to cook. Add remaining corn and cook for 2 minutes. Place mixture in a bowl in the fridge to cool for 5-10 minutes.

3. In a mixing bowl, whisk together flour, baking powder, salt, pepper, chili pepper, bread crumbs and chopped parsley. Add in corn puree. Stir in the mushroom, onion and corn mixture and combine thoroughly.

4. Spread a tablespoon of oil over frying pan and place on medium heat. Lightly oil your palms and shape dough mixture into balls. Place each ball on the pan and flatten into a patty. If your pan is small you might need to cook them in two separate groups.

5. Keep a close eye on them so they don’t burn and cook all the way through. When ready remove each patty from heat and serve ‘em up!

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