These chilli corn cakes are a big favourite in our house. Any leftovers will keep for half a week or so, for future lunches – I’m about to have some now actually! They take about 5-10 minutes to prepare, plus dehydrating time – which is one of the reasons they are on my favourites list!
Don’t even bother to tell the kids/husband they are raw – they will never know 😉


  • 2C corn kernals
  • 1C golden flaxseed
  • 2t ground cumin
  • 1t sea salt
  • 1/2t cayenne pepper or 1 fresh chilli, chopped (optional)
  • 1/2-1 onion
  • 1/2 bunch fresh coriander
  • 2T psyllium
  • 1-1 1/2C water


  1. Scrape corn kernals off, or cheat: buy the frozen organic kernals – most health food stores stock the Elgin ones. Place in a mixing bowl.
  2. Chop onion and coriander. Add to bowl.
  3. Grind flax in high speed blender until mealy. Add to bowl.
  4. Add all other ingredients to bowl, and mix thoroughly with your hands.
  5. Line a dehydrator tray.
  6. Shape corn cakes by hand, and place on dehydrator tray.
  7. Dehydrate for 30 minutes each side.
  8. Serve with a huge, butt-kicking salad, or at least lots of fresh greens with lemon or lime juice, and avocado – if you are so lucky to have a ripe one this time of year!