2 Ingredient Corn Patties | Traditional Indigenous Food
These 2 ingredient corn patties are so simple to make. Simple cook coarse cornmeal in water with a pinch of salt. They are a great alternative to bread and can be topped with anything from homemade pesto, to poached eggs, to smoked salmon. They are naturally dairy-free, gluten-free and vegan.
In a large saucepan, bring water and salt to a boil. Once the water is boiling, slowly whisk in the cornmeal.
Continue to stir to make sure there are no lumps. Reduce the heat to a simmer, and stir regularly or at least every 5 minutes to prevent sticking to the bottom of the saucepan. Cook until the cornmeal is thick and the flavour is rich and creamy, or about 30 minutes. Taste and adjust salt if needed.
Let the cornmeal cool for about 15 minutes, or until it is cool enough to handle. Heat a frying pan over medium-high heat and add the oil.
Take an ice-cream scoop size of the cornmeal mixture into the palm of one hand, and toss it back and forth with the other hand until a slightly flattened patty shape is formed. Add this to the frying pan and continue with the cornmeal mixture until all the space in the frying pan is taken up.
Cook the patties for about 5 minutes on the first side, then flip over and cook for an additional 3-4 minutes. Repeat the process with the remaining cornmeal mixture until all are cooked through.
Keep the patties warm in the oven until they are ready to serve. Top with desired toppings (see above for ideas).
Nutrition analysis based on 6 servings, using 1/4 teaspoon of salt total.*Adjust salt based on desired toppings. If topping with bland ingredients, use 1/2 teaspoon of saltOptional Toppings: