Garlic Corn Cakes

Nothing is better on a cold rainy Portland day than raw “comfort food”.

Below is a favorite in my house.

At the time of this photo the cake had only been on the trays for 30 min. Upon completion, they form yummy crunchy edges and the fresh corn gives them a kick.


4 C frozen or fresh Corn

2 Green Onions

1 3/4 C Zucchini

2 Cloves Garlic

1/2 t Fine Pink Himalayan or Celtic Sea Salt

1/2 t Ground Pepper

1/2 t Mustard Powder

1/2 t Nutritional Yeast

1/2 C Flax Meal


Place Zucchini in the food processor and use the shred/ grate blade attachment and set aside the 2 Cups in a large bowl.

Use fresh or frozen Organic Corn, whichever is available to you. Take 2 Cups of Corn, 1/2 Cup of Zucchini, Garlic, Salt, Nutritional Yeast and Ground Pepper, blend well in food processor.

Take the 1/2 Cup of Flax Meal and slowly add to mixture blending well.

Transfer mixture to the 2 Cups of whole Corn , 1/2 Cup of Zucchini chopped Green Onions, mix by hand.

I use a large ice cream scoop to make uniformed patties and then pat down to your desired thickness.

Dehydrate for 4 to 6 hours at 105 degrees. Once done you could top it with your favorite raw sauce. I like to top my Garlic Cakes with a Raw Chive & Sour Cream sauce.



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About Global Raw

Raw (vegan) Chef Consulting Event and Private Catering Personal Chef Classes & Raw Recipes View all posts by Global Raw

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