With Valentine's Day upon me I was in a romantic mood (okay, honestly, I just happened across a heart-shaped cookie cutter,) and whipped up some piquant corn cakes with a strawberry salsa. This is a great recipe-it's easy to make, satisfying and delicious.
Hearts Afire Chili Corn Cakes:
4 cups corn (frozen works better)
1 cup cashews
1-2 jalapenos minced, seeded for less spice
1/2 cup red bell pepper
1/4 cup red onion
2 T cumin
2 T chili powder
dash of salt
pepper to taste
Combine all ingredients in food processor, process until only small chunks remain. Scoop the mixture and press into a heart shaped cookie cutter (or your hands, a ring form, etc.) Dehydrate for 3 hours, flip and dehydrate another 3 hours or until desired texture is reached.
Makes approx. 12-16
Ruby Red Strawberry Salsa
1/2 cup diced fresh strawberries
1/2 cup red onion, diced
1/2 one red bell pepper, diced
2 cups diced tomatoes
1/4 cup fresh cilantro, removed from stem and packed
1 T cumin
2 T apple cider vinegar
1 T red pepper flakes
3 cloves garlic
2 T lime juice
1/2 T salt
Mix together in a mixing bowl. For a mixed consistency on the salsa talk half the batch and process it until almost pureed, then mix back with the remaining, chunkier half.
Top corn cakes with salsa. As you can see from the photos I chose to garnish them with cilantro and paprika.
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