This recipe started as basic corn fritters, but then quickly got away from me as I pulled things one by one out of the fridge. “Oh, what about this!” I started with an intention of doing a bac’n and corn flap jack and it turned out to be more of a Southwestern fritter. Even more delicious! These would be great as a savory brunch item. Although, we had them for dinner, served up with a side of baked beans.
For the wheat meat, I suggest my recipe here. I steamed the sweet potato while the seitan was doing it’s first cook. I start the recipe off assuming you already have the seitan cooking. Otherwise buy your preferred wheat or soymeat and cook the sweet potato on it’s own.
Veggies & Meat Griddle Cakes (makes 10 medium sized, thick cakes)
Ingredients 3/4 cup Seitan, cubed 1 small cubed sweet potato, steamed until cooked, but still firm 1/2 small onion, diced 4 cloves garlic, minced 3/4 cup cooked corn 1 sweet bell pepper, diced 1 cup flour 2 tsp baking powder 1/2 tsp salt 1/4 tsp cayenne 1 1/2 cups soymilk oil for fryingOnce the seitan and sweet potato are done steaming, add the onion and garlic to a frying pan over medium heat with a tbsp of oil. Add the cubed seitan and crisp up with onions.
In a medium bowl, combine the flour, powder, salt and cayenne. Add the soymilk and stir until just barely combine. Add the cooked onions, garlic, and seitan to the batter along with the bell pepper, corn, and potato. Adding a little more soymilk if necessary.
Pour by the 1/3 of a cup into a heated, greased frying pan or griddle. Spread out and squish down a little. Cook for about 5-8 minutes on each side over medium heat.
Flip, cooking the other side for at least five more minutes. Serve hot. Add a little more oil before each batch to ensure they get crispy and they don’t stick. Serve with a drizzle of agave or a dollop of vegan sour cream.
