canapes

Meatless Mondays: Oat Corn Cake Canapes with Chipotle Two Ways

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

This fun recipe comes from Jennifer Daskevich, a 2011 Spar for the Spurtle contender. I thought it sounded like just the thing for Meatless Mondays and a great reminder of how good savory oats can be. Obviously, for Meatless Mondays, you’ll want to skip the shrimp. I left that option here, in case you want to try that another night!  Watch the video to learn a little more about this dish and enjoy!

Oat Corn Cake Canapes with Chipotle Two Ways

Oat Cakes

  • 1 cup Steel Cut Oats
  • 3 cups Water
  • 1/2 tsp Kosher Salt
  • 3 Tbsp Grape Seed Oil + additional as needed
  • 3 Shallots, minced
  • 1/2 tsp Kosher or Sea Salt
  • 1/4 tsp fresh ground Pepper
  • 2 ears of fresh Corn – kernels cut off (frozen will work, too)
  • 1/2 cup White Rice Flour + additional for coating cakes
  • Water as needed to form patties
  • 2 Tbsp chopped Cilantro
  • 2 Tbsp chopped Chives + 12 larger pieces

Chipotle Raspberry Sauce*

  • 1 cup fresh Raspberries
  • 1/4 cup Sugar
  • 1 Chipotle in Adobo Sauce + 1 teaspoon Adobo
  • 1/4 cup Water
  • Chipotle Mayo
  • 1/2 cup Mayonnaise
  • 1 Chipotle in Adobo minced (or more if you like it spicy)

Shrimp

  • 2 Tbsp Grape Seed Oil
  • 1/4 lb small to medium Shrimp (about 12 pieces)
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp fresh ground Pepper

Directions

Oat Cakes

Step 1

Bring water to a boil and add oats. Cover and cook for 12 minutes, stirring occasionally with a spurtle. Remove from heat and put into a medium sized bowl.

Step 2

Heat 1 Tbsp oil in a large pan. Add shallots and saute for about five minutes to soften. Add garlic and stir until fragrant – about 1 minute. Add corn and cook briefly to meld to flavors.

Step 3

Combine oats with the corn mixture and 1/2 cup rice flour. Taste and salt and pepper as needed. Wet hands and form mixture into small fifty cent size patties — add water one tablespoon at a time as needed to form patties.

Step 4

Coat patties in rice flour and shake off excess flour. Heat 2 Tbsp oil in pan and fry cakes until golden brown on both sides — 2 -3 minutes a side.

Step 5

For assembly: On half of oat corn cakes place a dollop of raspberry chipotle sauce and garnish with chopped cilantro.

On other half of oat corn cakes place a dollop of chipotle mayo, a shrimp and garnish with chopped chives and a larger piece of chive.

Makes 24 cakes.

Chipotle Raspberry Sauce*

While oats are cooking, combine chipotle, raspberries, sugar and water in a saucepan and mash together. Simmer for about 7 minutes.

Chipotle Mayo

Mix well to combine.

Shrimp

Toss shrimp in sugar, salt and pepper. Heat 2 Tbsp oil in a pan. Fry briefly for about 90 seconds a side.

Notes

*You’ll have left over but it is delicious!!
**Use our Gluten Free Steel Cut Oats to make the recipe Celiac friendly.
***The Chipotle Raspberry preparation is Vegan.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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