cooking · Dinner

Chickpea Patties and Spicy Creamed Corn

Inspired by a very fatty recipe for creamed corn, I set out to make it vegan. The recipe originally called for ¼ cup butter and ¾ cup heavy cream (whipping cream). Eek! I am sure that would taste all fantastic…but hey, lets not go all crazy. The results were delicious. Honestly? I could have eaten the pan for dinner. It had a lot to do with the corn I used. Last weekend I had picked up 6 ears of fresh corn, cut the corn off the cobs with a paring knife (way too easy), and frozen it. The corn was tender, sweet and small kernels. Why oh why did I not buy like all they had? Doh.

Spicy Creamed Corn


  • 16 ounces frozen corn (I used about 19 ounces personally, my corn was raw)
  • 2 Tbsp sunflower or other neutral oil
  • 1 small yellow onion, peeled and diced
  • 1 Jalapeño, seeded and diced (if you like hot, leave seeds in)
  • ¾ cup unsweetened coconut milk
  • Fine sea salt to taste


Preheat oven to 400°, spread the corn on a baking sheet. Roast for 25 minutes, stirring every 5 to 10 minutes. Set aside.

Heat a large skillet over medium, add oil, onion and jalapeño. Sauté until tender. Stir in the corn and coconut milk, cook for about 5 minutes, or until the milk thickens up into a tight sauce. Take off the heat, salt to taste.

Serves 4.

Then I had to figure out something to serve with the corn. Chickpea patties sounded great. Walker (The Toddler) ate 1½ of them! I was shocked, he kept saying “More!”.

Chickpea Patties


  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 15 ounce can chickpeas, rinsed and drained
  • 1 cup frozen bell pepper strips (or 1 fresh bell pepper, seeded)
  • 1 carrot, peeled and roughly chopped
  • 1¼ cups old-fashioned oats
  • ½ cup fresh parsley leaves
  • ½ tsp fine sea salt
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • Extra Virgin olive oil for coating


Preheat oven to 350°, line a large baking sheet with parchment paper.

Heat a skillet over medium, add oil and onion, sauté until tender.  Add it and the remaining ingredients to a food processor, process until finely chopped.

Divide into 8 balls, flatten to make burger size patties, place on baking sheet. Drizzle a little oil over the tops, brush over. Bake for 20 minutes.

Turn the oven up to 400°, flip the patties over and repeat the oil. Bake for another 10 minutes. Serve with ketchup or sweet chili sauce for dipping.

Makes 8 patties.


3 thoughts on “Chickpea Patties and Spicy Creamed Corn

  1. You had me at the first sentence, you know the one where you take something creamy and a little gooey and make it something that won’t make me feel terrible. Love.

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