Chia Corn Cakes

• 2 tablespoons chia seeds (dry)
• 1 cup corn meal (yellow or blue)
• 1 cup potato flour or flakes (or freshly baked potato)
• 2 cups vegetable broth
• 1/3-1/2 onion (diced)
• 1/4 cup jalapeno pepper (or your favorite pepper, whether sweet, mild, warm, or hot) (diced)
• 2 cloves garlic (minced)
• 1/8 teaspoon cayenne pepper powder (or to taste)
• 1/2 teaspoon chili powder
• 1/4 teaspoon sea salt (or to taste)
• 1/4 teaspoon cumin
• Olive oil, coconut oil, or butter (thin coat for skillet)

Place corn meal and potato flour/flakes and chia seeds in a bowl. Boil vegetable broth and pour into flour. Mix and set aside. Saute onion, peppers, garlic, sea salt, and cumin in a lightly oiled skillet over medium heat until tender. Fold sauteed vegetables into corn meal and potato flour mixture. Form dough into approximately 12 patties. Cover bottom of skillet with a light coating of oil (olive, coconut, or butter). Brown chia corn cakes on both sides and serve warm.

Recipe courtesy of Menu 4 Life. For additional information, visit menu4life.com