Corn and Cheddar Patties
Wow, where did the weekend go? I hope everyone had a happy weekend and found plenty of time to laugh, play and cook! I did a little experimenting in the kitchen again this weekend ( add mad scientist music here). This yummy vegetarian side dish for corn and cheddar patties was inspired by Daphne Oz (daughter of Dr. Mehmet Oz) .
She often rocks my healthy cooking world. I have been influenced by so many talented chefs over the years. I discovered Daphne on a wonderful television show called The Chew. Where she and the other talented hosts; Mario Batali, Michael Symon, Carla Hall and Celebrity Style Expert Clinton Kelly create more than just recipes to chew on. I record it every weekday and then watch the episodes when I can. You can find Daphne on twitter HERE. Please tell her Katherines Corner @GoAskKatie sent you
( image source)
I requested and received The Chew cookbook for my birthday last year and I love it. Next on my list is Daphne’s cookbook “Relish”.
Okay this is starting to sound like an advertisement for The Chew, giggle. Lets get on to tthe corn and cheddar patties recipe, one I think Daphne might like
Corn and Cheddar Patties-
What You Need
2 Cups corn kernels (frozen is great too, thawed)
3/4 Cup low fat cheddar cheese (shredded)
1 1/2 Cups Italian style breadcrumbs ( divided)
1/2 Cup green onions, about 4, tops and bottoms (chopped)
1/4 Cup fresh basil (chopped)
1 Tbsp. low fat sour cream ( extra for topping)
1/2 tsp. Black pepper
1/4 Cup olive oil
Non stick cooking spray
Ice cream scoop
Large plate lined with parchment paper
Non-stick skillet or griddle
Before You Start: this recipe requires refrigeration prior to cooking.
Lets Make It! Place corn in the food processor and pulse until you achieve a chunky puree. Pour into a mixing bowl and add 1 cup of the breadcrumbs, green onion, basil, sour cream, cheese and pepper. Mix together until combined. Lightly spray the inside of the ice cream scoop with non-stick cooking spray. Scoop out 8 scoops of the corn mixture roll into balls in the palms of your hand then flatten into patties. Place on parchment lined plate and refrigerate for 30 minutes.
Coat the patties on both sides with the remaining breadcrumbs. Heat the olive oil in the skillet and cook over medium high heat until golden and heated all of the way through ( about 5 minutes per side).
Serve topped with sour cream or cheese(optional).
Serves 4 ( two each)
**Katies Tid Bits- make them bite sized and they are terrific starters (appetizers) ( thank you Heather and Mrs. A)
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