Philacatessen | Artichoke Corn Cakes

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A friend described these to me recently — her daughter, who is learning to cook, is using meal kits, and a version of this dish was a particular hit with their crew.

Various family members guessed that they contained meat, crabmeat or chicken, but they are completely vegetarian.

I created the recipe below based on my friend’s characterization and what I had in my pantry. If you don’t have toum, which is a Lebanese condiment similar to mayonnaise but healthier and more flavorful, you can use mayo, tartar sauce, aioli, ranch, Caesar dressing, Dijonnaise or whatever your taste and fridge allows.

I portioned the cakes at 3-4 inches in diameter, but you could make minis as a tasty, if a bit messy, finger food appetizer. These served as a light summer supper accompanied by a salad, but could certainly be used as a side with a heartier meal if desired.

If fresh corn is not available, frozen cooked corn or well-drained canned corn can be used. The corn delivers a sweetness that I liked, but some may not. If this is not to your taste, you can swap out the corn for any other cooked starchy item: Try them with potatoes, rice, couscous, sweet potatoes, chickpeas, lentils, white beans or even carrots.

artichoke corn cakes plated
Photo by Keri White

Artichoke Corn Cakes

Serves 2

  • 1 7½-ounce jar of marinated artichokes, drained
  • ⅔ cup corn kernels cut from 1 ear of corn (cooked)
  • 2 tablespoons chopped onion
  • ¾ cup seasoned bread crumbs
  • 2 tablespoons toum, mayonnaise or any condiment of similar consistency
  • 1 egg
  • Salt and pepper to taste
  • Oil for frying (use canola, vegetable or other oil that has high a flashpoint — not olive)

In a blender or food processor, mix the artichokes, corn and onions to a roughly chopped texture. Do not puree.

Place the mixture in a shallow bowl, and add the remaining ingredients except for the oil. Mix well. Place the bowl in the refrigerator for 30 minutes.

In a large skillet, heat the oil. With wet hands, form the patties and carefully place them in the skillet. Cook the patties for about 4 minutes per side until golden brown and crispy. Serve immediately.

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