corncakes with tartare sauce

1c frozen corn kernels, thawed

1c soymilk

1.5c cornmeal

1tsp baking powder

0.5tsp bicarb

1tsp salt

2Tbs agave or maple syrup

2Tbs oil

1 lemon, juice and rind

2Tbs herbs/spices to taste: smoked paprika, cayenne, dried ground rosemary and thyme

blend the corn and soymilk in a food processor four about 30 seconds. add all remaining ingredients and blend until combined. 

preheat a non-stick pan on medium heat for 1 minute; add a teaspoon of oil and measure out 3 large tablespoons of mixture for each cake. cook for 2 minutes then flip; cook for 3-5 minutes or to taste.

tartare sauce

total cheat, but yum: finely chop 1 gherkin or medium pickle, mix into 3Tbs mayonnaise. that's it!