Corn cake stacks with aged cheddar and arugula
Sharp aged cheddar and peppery arugula make for a delicious, elevated take on a classic comfort dish.
Servings
4
Ingredients
2 cups
1/4 cup
2 Tbsp.
3/4 tsp.
1/4 tsp.
4 Tbsp.
1 cups shredded
2 cups baby
1 tsp.
Directions
- Preheat oven to 350 degrees F
- In a large bowl, mix ingredients 1-6, then add only egg yolk of 2 eggs
- In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Fold whites into mixture
- In a large skillet, heat 2 Tbs. olive oil over medium heat
- Work in batches, drop 1/4 cup size mounds of mixture into skillet and flatten slightly with spatula
- Cook for 2 minutes each side, until golden brown, then transfer to baking sheet
- Continue process until mixture is done
- Divide cheddar evenly among corn cakes, bake for 1 minute to melt cheese, remove from oven
- Make 4 stacks of 3 cakes each and top with arugula
- Eat immediately and enjoy!
Nutrition Information
| Protein | 16 g |
| Carbs | <1 g |
| Calories | 323 |
| Potassium | 226 mg |