Spicy Pumpkin-Corn Cakes

[Guest guest]

P {

MARGIN: 0px

}

UL {

MARGIN-TOP: 5px; MARGIN-BOTTOM: 5px

}

OL {

MARGIN-TOP: 5px; MARGIN-BOTTOM: 5px

}

Spicy Pumpkin-Corn Cakes

 

2 large

eggs or equivalent egg replacer

1 cup pumpkin puree

1

tablespoon vegetable oil

1 teaspoons chipotle chile powder

1

teaspoon ground

cumin, or to taste

3/4 cup all-purpose flour

1 cup fresh or frozen corn kernels

1/2 cup raw,

unsalted sunflower seeds

1

teaspoon diced jalapeno pepper,

or to taste

 

In a medium mixing bowl, whisk together the eggs, pumpkin,

oil, chipotle powder and cumin, then stir in remaining ingredients.

Coat a

heavy-bottomed skillet with cooking spray and heat over medium heat. Place 1/4

cup scoops of batter in the skillet, flattening each cake with the back of a

spatula. Cook 3 or 4 minutes, until bottoms begin to brown. Lightly coat the

tops with cooking spray, then flip them over and cook 3 to 4 more minutes, until

browned. Repeat with remaining cakes. Serve immediately.

Yields 4

servings.