Okra Cakes

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serves 2-3

  • 7 medium sized Okra, thinly sliced
  • 1 small sweet onion, Vidalia
  • 1 scallion
  • 6 cloves of garlic
  • 1 lemon, juiced
  • 6 Tbsp vegan butter
  • 3/4 cup soy milk
  • 1 Tbsp canola oil
  • 1 Tbsp +1 tsp maple syrup
  • 1 cup stone ground corn flour
  • 1 tsp red pepper flakes
  • 1-2 vegan cheese singles, jalapeno jack flavor
  • salt
  • pepper

Maple Mayo

  • 4 Tbsp Veganaise
  • 2 tsp paprika
  • 1 Tbsp maple syrup

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.

Source: kblog.lunchboxbunch.com

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Veggies in this recipe