Potato Corn cakes with Summer Berries
Ingredients
- 1 large russet potato
- 1 ½ cups fine cornmeal
- 1 cup bread flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ cup granulated sugar
- ¼ cup golden flax meal
- 1 medium lemon , zested and juiced
- 1 cup frozen corn, rinsed and drained
- ½ cup plain , full - fat Greek yogurt , plus additional for serving
- ½ cup unsalted butter, melted and cooled
- 2 eggs
- ¼ cup honey , plus additional for serving
- 1 pound strawberries
- 12 oz blueberries
Directions
Preheat oven to 375°.
Scrub and rinse potato, leave the skin on and chop into large chunks then place in a pot covered with cold water and a lid. Bring to a boil over high heat, then turn to medium-low heat and simmer for 20 minutes or until fork-tender. Drain and mash while still warm. Set aside to cool for about 20 minutes.
In a large bowl, blend dry ingredients, lemon zest, and corn. Set aside.
Measure out 1 cup of cooled mashed potatoes into a medium mixing bowl. Add yogurt and cooled, melted butter and cream until smooth. Add lemon juice, eggs, and honey. Blend well. Add this wet mixture to the dry, careful not to overmix.
Use a 1/3 cup to portion out corncake onto a parchment-lined baking sheet. Bake for 15 minutes, rotate pan and then bake an additional 5 minutes or until lightly browned on both the bottom and the top. Top with a dollop of yogurt, sliced strawberries, blueberries and a drizzle of honey.
*Note: Golden flax meal or flax seeds can now be found in most grocery stores and in the bulk section of many natural food stores. If unavailable, regular flax meal or flaxseeds ground in a spice blender is a good substitute.
