- Rating:
- Servings:
- 3
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Todd Fisher
Ingredients
Corn Cakes
- 1/2 package Mazeca (Corn Flour) 2.2 pound package
- 2 small Lobsters steamed and shelled
- 3 ears Corn fresh cut from the Cob
- 3 Organic Green Onions minced
- 1 Organic Bell Pepper (Red and Yellow) minced
- 1 Jalapeno Chile minced
- 1/4 teaspoon Dried Oregano
- 1 teaspoon Dried Cumin
Salad
- 2 tablespoons Olive Oil
- 1/4 cup Rice Vinegar
- 1/8 teaspoon Cayenne Pepper
- 2 Organic Oranges peeled and cut in segments
- 1 Organic Avocado peeled and sliced
- 1/2 pound Spring Mix (Mixed Greens)
Directions
In a mixing bowl, mix the eggs, milk, seasonings and corn flour. Cut the lobster into bite sized pieces. Mix the lobster with the corn, bell peppers, green onions and jalapeno. Mix the wet and dry ingredients together and refrigerate for 5 minutes. On a medium/ high griddle or sauté pan, drop 1/2 cup of batter for each cake and gently spread to the diameter of a baseball. Cook until the edges are dry, flip and cook until golden brown. Remove and keep warm.
In a mixing bowl, mix the olive oil with the cayenne pepper and rice vinegar and salt. Toss in orange segments, avocado and mixed greens.
To assemble, put 2 corn cakes on a large plate and top them with a small portion of the salad.
