Corn, Potato and Cheez Patties

Corn, Potato and Cheez Patties
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Ingredients
  1. 2 cups mashed potato flakes
  2. 1/3 cup cornmeal
  3. 2 Tabs. Flaxseed meal
  4. 2 tsp. garlic powder
  5. ½ tsp. smoked paprika
  6. 1 tsp. salt
  7. ½ tsp. black pepper
  8. 2 cups plant milk
  9. ½ cup water
  10. 1 cup block style Daiya cheddar cheese (shredded)
  11. 10-ounce bag frozen organic corn (1 ¼ cups)
Instructions
  1. Place all dry ingredients into a large mixing bowl. Combine well.
  2. Add in the rest of the ingredients, combine and let sit for a few minutes until liquid is absorbed.
  3. Heat olive oil in a large skillet and using your hands, form into small patties. They will fall apart if the patties are too large. If mixture doesn’t hold together, add a little more water.
  4. Pan-fry so that both sides are browned. Do these in batches in a single layer.
Notes
  1. Great served with Red Pepper Aoli sauce or other dipping sauce of choice.
VegMichigan http://vegmichigan.org/
Red Pepper Aioli Sauce
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Ingredients
  1. 1 ½ cups Vegenaise
  2. 1 12-ounce jar roasted red peppers, drained (1 ½ cups)
  3. 3 cloves garlic, chopped
  4. 2 Tab. Olive oil
  5. 1 Tab. Fresh lemon juice
  6. ¼ tsp. xanthan gum (optional)
  7. 3/4 tsp. salt
  8. ½ tsp. black pepper
Instructions
  1. Place all into a FP and blend until smooth.
VegMichigan http://vegmichigan.org/

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