Vegan Corn Latkes from Only 4 Ingredients

This week I decided that I want to scale back my cardio load this season and focus more on building muscle mass.

While running is the love of my life—and I've clocked thousands of kilometers on the Tel Aviv promenade in heat and cold, and in countless races in Israel and abroad—

now I want something different.

I've decided I want to grow a bit and focus on strength.

And then winter arrived, as if it heard me, deciding to stop by just to make me eat a little more than I'm used to.

Why is it good to eat a bit more, you ask?

Because building muscle (hypertrophy) mainly occurs when we are in a positive caloric balance.

In other words: consuming more than we expend.

There are many other variables to consider, such as the amount of carbohydrates, protein, training routine, etc.

But broadly speaking, this is the key to building muscle or toning up.

So why am I telling you all this?

Because there's nothing like the start of winter (have you looked out the window lately?) to eat a bit more and train hard just so we can achieve the goals we want.

So, I've decided to increase my muscle mass and cut back slightly on aerobic training.

Don't worry, you'll still see me running on the promenade occasionally. Just not as often as before.

What do latkes have to do with it?

Even though I want to be in a positive caloric balance, I still insist on fueling my body with healthy foods from high-quality sources.

Sure, you could make classic fried potato latkes,

or you could make oven-baked corn latkes.

I used polenta flour, which is a fantastic source of minerals, high-quality carbohydrates, and dietary fiber.

In this recipe, I used fresh corn kernels from the cob. You can also use frozen corn or even canned corn (no sugar added)—just make sure to rinse the corn well with water.

For the binding, I used Tnuva's Tuscany-style soy cream cheese (who also participated in the preparation of this recipe). You can also use plain or garlic-dill flavor.

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How do you serve it?

3-4 latkes accompanied by a large vegetable salad can be a wonderful solution for a nutritious dinner.

They are also great as a snack for guests during Hanukkah candle lighting.

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Nutritional Values:

One patty weighing 30g out of 20 units will contain:

65 calories

4g protein

9.5g carbohydrates

2g fat

0.5g dietary fiber

Vegan Corn Latkes

Prep time 5 minutes

Cook time 20 minutes

Total time 25 minutes

Servings 20 units

Ingredients

• 100 g corn kernels 1 cup
• 200 g polenta flour 2 cups
• 250 g Tnuva Tuscany-style soy cream cheese
• 3 tbsp olive oil

Instructions

1. Preheat oven to 200 degrees Celsius.
2. Mix the corn and the cream cheese with one cup of polenta flour and blend well.
3. Add the second cup of polenta flour and mix thoroughly.
4. Grease a baking sheet with half of the olive oil.
5. With your hands, form latkes and place them on the baking sheet.
6. Drizzle the remaining olive oil on top.
7. Bake for about 10 minutes.
8. After 10 minutes, flip the latkes and bake for another 10 minutes.
9. Serve immediately.