These golden cornmeal cakes are crispy on the outside and soft on the inside, making them the perfect base for creamy avocado and fresh microgreens. This simple yet flavorful snack is healthy, colorful, and easy to prepare.
Why Choose This Recipe?
Cornmeal cakes are naturally gluten-free, rich in fiber, and packed with wholesome ingredients. The creamy avocado and fresh microgreens add a refreshing balance to the crispy cakes.
Recipe for Cornmeal Cakes with Avocado and Microgreens
Ingredients:
1 cup cornmeal
1/2 cup water
1/4 tsp salt
1 tbsp olive oil (plus more for cooking)
1 ripe avocado, sliced
Microgreens (e.g., arugula or radish)
Instructions:
1. Prepare the batter: In a mixing bowl, combine the cornmeal, water, salt, and olive oil. Mix until you achieve a thick batter.
2. Heat the pan: Warm a non-stick skillet over medium heat and add a small amount of olive oil.
3. Cook the cakes: Spoon the batter into the skillet, forming small circles. Cook for 2-3 minutes on each side until golden and crispy. Remove and let cool slightly.
4. Add the toppings: Place a slice of avocado on each cornmeal cake.
5. Garnish: Sprinkle the cakes with microgreens for a vibrant and fresh finish.
6. Serve immediately: Arrange the cakes on a plate and enjoy while warm.
Tips for Perfect Cornmeal Cakes:
Use warm water for the batter to achieve a smoother consistency.
Ensure the skillet is well-oiled to prevent sticking.
Add a pinch of chili flakes to the batter for a spicy kick.
What Makes Cornmeal Cakes with Avocado and Microgreens Special?
These cornmeal cakes are a delicious and versatile dish that’s easy to customize. The creamy avocado and fresh microgreens add a nutritious and decorative touch, making this recipe a standout snack or appetizer.
For more healthy recipes, visit Nutrition, Wellness Eats, and Health Journal.
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