Corn & Carrot pancakes

1 cup frozen corn kernels, thawed
3 teaspoons ground flaxseed
6 or 7 teaspoons flour
1 carrot, finely grated
some chopped onion
1 egg yolk
2 egg whites
shake of salt
sprinkle of brown sugar
couple shakes of toasted sesame seeds
shake or so of each:
cinnamon
coriander
cumin seeds
chili powder
ground turmeric

cooking oil of your choice

***

Blend up half of the corn in a food processor or blender ( I used my Bullet - so handy!).
Put all of the ingredients except the eggs and the oil into a bowl and mix them up well.
Mix in the egg yolk.
Whip the egg white into peaks. (I failed to whip mine into proper peaks, but they seemed to still work ok).
Fold half of the egg whites into your mixture, then do the same with the other half.

Put some oil into a pan and heat it up. Drop some spoonfuls of mixture into the oiled pan. Cook for about 3 minutes on one side, then flip them and give them another 3 minutes or so. Rinse and repeat, you get the idea. I put the cooked goodies onto some paper towel on a plate to soak up any excess oil.

I think my little culinary bastards are pretty healthy, other than the oil! Just go light on the oil. These recipes always tell you to use too much oil, in my opinion.

Enjoy! I ate mine with some hot green salsa & sour cream, but get creative! Tell me about it if you try it.

PS: my helpful & lovely cookbook full of delish things is "1000 Vegetarian Recipes From Around the World."
PPS: I'm sorry I can't get a better photo - that will have to do. I do promise they're tasty! :)