Corn Cakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can corn kernels
- 1 bunch spring onion (s)
- 1 onion (s)
- 1 small chilli pepper (s)
- 1 clove garlic, pressed
- 1 egg (s)
- salt
- 1 teaspoon curry
- 0.5 teaspoon ½ coriander, ground
- 2 tablespoon flour
- 0.5 teaspoon ½ baking powder
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Coarsely mash the drained corn kernels in a large bowl.
- Finely dice the white of the spring onions (except for 2-3 pieces for decoration), as well as the onion and the pitted chilli pepper. Add to the corn kernels and stir in well.
- Add the other ingredients one after the other, stirring well each time. The result is a creamy dough.
- Heat the fat in a pan. Pour in the dough by the tablespoon and press it into small cookies. Fry for about 3 minutes on each side (Caution: Do not turn too early, otherwise they will disintegrate!) Drain the cookies on paper towels.
- Serve decorated with the remaining spring onions, sliced diagonally.
- Makes 12 pieces.
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