THEME: Sweet Corn & Shrimp Cakes
Jamie R
Serving Size : 8
3 cups corn kernels
2 tablespoons whole wheat flour -- (0 points per serving)
2 large egg whites
1/4 cup fat-free evaporated milk
1/2 teaspoon salt
1/4 teaspoon chili powder
2 ounces cooked shrimp -- tiny salad size (about 1/2 cup)
1 spray cooking spray
1/2 cup salsa
2 tablespoons cilantro
1. Puree 2 cups of corn in a food processor. Add flour, egg whites,
milk, salt and chili powder; pulse several times to combine. Stir in
shrimp and remaining 1 cup of corn.
2. Coat a nonstick skillet with cooking spray and heat over
medium-high heat. To make cakes, place 1 tablespoon of batter in
skillet to make each of 16 cakes. Cook in approximately three batches
of five or six cakes each until bottoms of cakes are browned, about 2
minutes. Turn over and cook until lightly browned on other side,
about 2 minutes more.
3. Serve each cake topped with salsa and garnish with cilantro.
Yields 2 cakes and 1 tablespoon salsa per serving.
Source:
"Living with Core group submitted by: Kathie R"
NOTES : FLAVOR BOOSTER: For a hot twish on this dish, dust the corn
with 1/4 teaspoon ancho chili powder, then puree following the
recipe. Try green salsa made with tomatillos for a change.
FLEX POINTS PER SERVING: 1