Spicy Collard Cakes With A Creamy Corn Sauce

19
Ingredients

10m
Prep Time

25m
Cook Time

35m
Ready In

Recipe: #21071

September 24, 2015

Categories: Side Dishes, Eggs, Southern, Bisquick, Vegetarian, Spicy, Vegetarian Dinner, more

recipe by:
Kchurchill5

"These are a delicious southern style side dish. Great to serve along side baked ham, fried chicken or catfish. Using frozen collards makes this a pretty easy dish to prepare; however, there are still a few steps involved ... but nothing difficult. Try to use fresh corn if possible for this; it is really what makes the sauce thicken up. I have found that frozen or canned corn, just doesn't work as well. Now, if you blanch and freeze your own summer corn; that will work just as well as fresh."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (543.2 g)
Calories 568.8
Total Fat - 20.5 g
Saturated Fat - 10.6 g
Cholesterol - 201.5 mg
Sodium - 1026.1 mg
Total Carbohydrate - 94.1 g
Dietary Fiber - 8.8 g
Sugars - 30.6 g
Protein - 19.9 g
Calcium - 304 mg
Iron - 6.7 mg
Vitamin C - 78.4 mg
Thiamin - 0.5 mg

Step 1

Corn sauce ... The sauce is not difficult; but, does take the longest to prepare - so, start this first. Cut all the corn off of the ears; you should have approximately 2 cups of corn, depending on the size of the ears. It doesn't have to be exact.

Step 2

Take one of the cobs (after you cut off the corn) and cut it in half; then, add the cob to the pot with the heavy cream and bay leaves. Bring the cream to a light boil (medium heat), then reduce to medium low; and simmer 5 minutes. Remove the cob, add the fresh corn and white parts of the scallions (reserve the green parts); and season lightly with salt and pepper. Again, bring the mix to a light boil; and, immediately reduce to medium low heat - simmer 10-15 minutes until the corn is tender, and the sauce has thickened. Season with additional salt and pepper if necessary, remove the bay leaves; and finish by adding the green parts of the scallion. Cover and set to the side to keep warm.

Step 3

FYI, the corn corn sauce can be made in advance and warmed up on the stove.

Step 4

Collards ... Thaw in a colander; then, add to a double paper towel - fold up, and squeeze dry. You do NOT want wet collards.

Step 5

Saute ... Add a couple of teaspoons of olive oil to a non stick saute pan (you will use this same pan to fry your cakes); and, add the onions, garlic, red pepper flakes and collards. Saute just a few minutes (4-5), on medium heat until the onions are tender; and everything is heated through and combined. Make sure to stir them often. Then, remove from the heat to cool slightly. Once the pan is cool, just wipe it clean.

Step 6

Collard Mix ... As the collards cook; add the eggs, hot sauce, parmesan cheese, a couple of spoons of the Bisquick or baking mix, salt, pepper; and, then the cooled collard mix. Mix until combined. If the mix seems too wet; add a bit more Bisquick, until everything comes together.

Step 7

Cakes ... First, add enough canola or vegetable oil to lightly coat the bottom of the pan. The amount will depend on the size of the pan. Bring to medium high heat. Using a scoop or a 1/4 cup measuring cup, add the collard mix to the frying pan; pressing them down when you add them. DO NOT overcrowd the pan. Cook about 3-4 minutes per side until golden brown and crisp. They don't take long, so keep an eye on them. And, once you add them to the pan ... do NOT go moving them around. When golden brown, transfer to a plate lined with a paper towel to drain; and, cover with foil to keep warm.