Veggie Corn Cakes with Chive Oil & Lemon
Serves 10

INGREDIENTS
Veggie Corn Cakes:
3 cups low-sodium vegetable broth
1 cup cornmeal (whole grain version)
2 Tablespoons olive oil, split
Dash or two cayenne pepper, to taste
2 garlic cloves, minced
1 cup finely diced broccoli florets
1/2 cup finely diced red bell pepper
1/2 cup no-salt-added canned sweet corn, drained
1/2 cup pre-shredded carrot, finely diced

Chive Oil & Lemon Sauce:
1/4 cup chives
4 Tablespoons olive oil
6 Tablespoons fresh lemon juice (1-2 lemons)
Salt & Pepper, to taste

DIRECTIONS

1. Bring broth to a boil.
2. Slowly wisk in cornmeal. Wisk while simmering until thick (about 15 mins).
3. Lightly sauté 1 Tablespoon oil, cayenne, garlic, broccoli, bell pepper, corn and carrots (3 mins).
4. Mix thickened cornmeal with sautéed veggies.
5. Pour into muffin tins and place in fridge until set (about 15 mins).
6. Brush non-stick pan with 1 Tablespoon olive oil and brown corn cakes over medium heat.

In food processor, combine chives, oil, lemon juice, salt and pepper. Serve browned cakes with sauce. Garnish with chives.

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Nutrition Facts Serv. size 1 cake (134g) Servings 10 Calories 139   Fat Cal. 79   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 9g 15% Total Carb. 14g 4%   Sat. Fat 1g 6%   Fiber 2g 8%   Trans Fats 0g     Sugars 1g   Cholest. 0mg 0% Protein 2g   Sodium 157mg 8%       Vitamin A 8% Vit. C 50% Calcium 2% Iron 4%