Summary

Ingredients

• 2 onions)
• 1 tablespoon butter
• 200 g cream
• 100 g corn, canned
• 30 g breadcrumbs
• 0.5 tablespoon ½ flour
• 2 egg yolks
• salt and pepper
• sugar
• 400 g mushrooms, mixed (mushrooms brown, white, shiitake mushrooms, oyster mushrooms)
• 100 g sprin onion (s)
• 2 cloves garlic)
• 3 tablespoon sesame oil
• 2 tablespoon soy sauce
• 2 tablespoon chili sauce, (sweet chili sauce)
• 1 tablespoon herbs, fresh to taste (chives, parsley or coriander greens)
• oil

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Instructions

1. Peel 1 onion, cut into fine cubes and fry in butter until translucent. Heat the cream. Mix the corn, breadcrumbs, flour and egg yolks with the onions and cream in a bowl, purée finely and season with salt, pepper and sugar.
2. Clean the mushrooms and cut into bite-sized pieces. Clean and wash the spring onions and cut into fine cubes. Peel the garlic clove and 1 onion, cut into fine cubes and fry in sesame oil until they are lightly colored. Add the mushrooms and fry them until they brown lightly. Then mix in the spring onions, soy sauce, sweet chili sauce and herbs. Season everything with salt and keep warm.
3. Heat oil in a pan. Use a trowel to add small heaps of corn dough, smooth it out a little and bake into golden-yellow cookies on both sides.
4. Serve the corn cookies with the fried mushrooms.