Tuesday, December 3, 2013

Baked Vegan Kale & Corn Fritters

It looks like it is going to be one of those weeks where I am going to try and live off of what we have in the plantry and what is left in the refrigerator.  Between traveling and celebrating, time just seemed to get away from us and we never made it to the grocery store.

But, luckily, I always have staples in the plantry.  Canned goods and dry goods are always in abundance around here.  I think it is always important to have items such as corn, a variety of beans, grains, etc.  And, no matter what, you will always find kale in my fridge.

So, hmmmm...let's see what I can find in the plantry today: 
Canned corn? Yup.
Corn meal? Check.
Kale?  Duh.

It only made sense to create some healthy baked, vegan fritters.  By adding a few other staples, I was well on my way to a yummy and satisfying dinner without spending a dime or leaving the house!

Baked Vegan Kale & Corn Fritters

Indredients: (yields 6-8 fritters)

1 can corn drained and rinsed
1 c chopped and rinsed kale
1/2 yellow onion diced
1 garlic clove minced
1 tbsp chopped jalapeno (optional)
2 tbsp scallions chopped
1 egg replacer
1/2 c almond milk (original and unsweetened)
1/2 c flour
1/2 c cornmeal
1 tbsp evoo

Preheat oven 350.
Heat evoo in saute pan and saute onion and garlic until translucent.  Add in kale and saute for about 1-2 minutes and then stir in corn.  Set aside.
In a mixing bowl, combine the remaining ingredients, mixing thoroughly.  Add in the kale/corn mixture and combine.
Lightly baking sheet and form disc fritters.  Bake for 20-25 minutes, flip and continue baking for another 20 minutes.  Remove from oven and serve with your favorite sauce!  Final product- a gorgeous, healthy and tasty fritter!

In a bowl, 

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