1 cup masa harina
1/2 teaspoon salt
3/4 cup hot water
1 ear fresh corn in kernels or about 1 cup
2 tablespoons olive oil
1 pack Yves Original Veggie Ground Round
1 envelope taco seasoning mix (Old El Paso is nice)
3/4 cup salsa
1 cup shredded iceberg lettuce
1 cup shredded Daiya Medium Cheddar Style Block
Preheat oven to 350ºF.
Stir together the masa harina and salt.
Gradually add the hot water, stirring until well combined.
Incorporate the corn kernels.
Cover and set aside for 10 min.
In the meantime, in an ovenproof pan, make the taco seasoning mix according to directions. Mix in the Veggie Ground Round, cover and heat in the oven.
Prepare 16 approximately 7-1/2" X 7-1/2" squares of parchment paper.
When the corn cake dough is ready, divide it in 8. With your hands, roll the dough into 8 balls. Flatten each ball to a 1/4" disk between two pieces of parchment paper.
Heat the oil to high in a non-stick pan. Peel off the parchment paper and fry the corn cakes, covered, for about 3 min. on each side until golden.
Transfer the corn cakes to two plates. Top each cake with heated, seasoned Veggie Ground Round, salsa, lettuce and shredded "Cheddar".