Prep: Thinly slice okra, discard stems. Thinly slice scallions. Slice onions into thin rounds. Thinly slice garlic cloves.
Veggies: Combine okra, scallions, garlic, 4 Tbsp lemon juice. red pepper, 1 tsp salt, 1 tsp black pepper and 1 Tsp maple syrup. Mix well. Allow a few minutes to marinate.
Mayo: Mix ingredients for maple mayo together. Store in fridge until ready for use.
Batter: Corn Flour, canola oil, soy milk, 1 Tbsp maple syrup.
-In a hot frying pan, add butter- about 2 tsp per cake. You can also use more or less according to your taste and frying skills.
-When surface is hot, add veggies for one cake serving. About 3-4 Tbsp uncooked.
-Saute on high until edges begin to brown.
-Push veggies to center of pan to form a loose circle.
-Add batter to pan for one cake. Pour evenly over veggies.
-Turn pan to spread batter evenly over veggies.
-Allow to cook for 2-3 minutes, until edges brown, bubble and crisp.
-Add cheese and sliced Vidalia onions – and any additional filling.
-Fold over cake and flip as needed to cook to your desired crispness.
-Cake will be delicate so flip with care.
Repeat for each additional corn cake.
Garnish plate with parsley, fresh herbs, paprika and mayo drizzle.