Here is another variation on the savory pancake or patty. I think it would be delicious with a citrus green salad in the summer, but in the winter I love serving it with a chunky, tomato based vegetable soup. If you really want to go all out, roast a chicken to go along with it. Yum.
- 1 can corn, drained and rinsed
- 1 cup chopped onion
- 1 can chickpeas (garbanzo beans), drained and rinsed
- 1 egg
- 1/2 cup fresh breadcrumbs
- 2 tablespoons cornmeal
- olive oil
Saute the onion in olive oil until translucent, then add the corn and cook for a few more minutes. Then add the onions and corn to the remaining ingredients and pulse a few times in a food processor until there is a chunky paste which all holds together. Form into four equal size patties, dredge in some additional corn flour, then fry in olive oil or bake on an oil coated cookie sheet until cooked through.
Fresh breadcrumbs are easier to make then you think. Let a few slices of bread dry out, over time or by toasting, then coarsely pulse in your food processor.