Okra Cakes with Green Tomato Salsa

Difficulty:
1/5

Ease of Preparation: Medium.

Yield:   4 servings.

 

Green Tomato Salsa

Ingredients:

1 red onion, finely chopped

1 jalapeno, seeded and finely chopped

1 clove garlic, finely chopped

Juice of 1 lime

2 red tomatoes, seeded and finely chopped

2 green tomatoes, seeded and finely chopped

3 tablespoons (45ml) finely chopped fresh cilantro

1 tablespoon (15ml) olive oil

Salt and pepper

 

Method:

In a large mixing bowl, stir together red onion, jalapeno, garlic, lime juice, red tomatoes, green tomatoes, cilantro, and olive oil.

Season with salt and pepper and reserve for plating.

 

Okra Cakes with Green Tomato Salsa

Ingredients:

3 tablespoons (45ml) canola oil

½ lb. (225g) fresh okra, sliced thinly

¾ cup (180ml) yellow onion, finely chopped

1 cup (240ml) buttermilk

1 egg, beaten

1 teaspoon (5ml) sugar

1 cup (240ml) yellow cornmeal

1 jalapeno pepper, seeded and chopped

Salt and pepper

 

Method:

Heat 1 ½ tablespoons of the canola oil in a large skillet over medium-high heat.

Add okra and onion and cook, stirring often, for 4-5 minutes, until onion is soft.

Remove pan from heat.

In a medium bowl, whisk together buttermilk and egg until combined.

Whisk in sugar, cornmeal, and jalapeno and add a pinch each of salt and pepper.

Continue whisking until smooth.
Stir in the soft okra and onions.

Heat remaining 1 ½ tablespoons of canola oil in a large skillet.

Shape batter into round 2-inch cakes about 1-inch thick.

Transfer cakes to the hot oil and cook for 2-3 minutes per side, until golden brown and firm in the centre.

Remove cakes from the pan and set aside to drain on a paper towel-lined plate.

Serve cakes hot with Green Tomato Salsa on the side.