Indonesian spicy vegetable fritters with corn and chicken

Ingredients for 1 servings:

• 250 g sweet corn kernels (canned)
• 1 Pepper, red, long, mild
• 1 small pak choi (mustard greens)
• 20 g celery, fresh or frozen
• 2 eggs, size M
• 150 g minced poultry (chicken)
• 1 tsp chicken broth, granulated
• 1 tsp white sugar
• 2 tbsp wheat flour type 1050
• n. B. Sunflower oil for frying
• n. B. Salt to taste
• 4 small onions, red
• 4 medium-sized garlic cloves, fresh
• 1 pepper, red long, mild
• 2 small chili peppers
• 1 tbsp coriander leaves
• ½ tsp black pepper from the mill
• ½ tsp mace powder
• 1 tsp chicken broth, granulated
• n. B. Sesame, white
• n. B. Sugar, white
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Festive finger food from Bali, Indonesia. Makes about 16 pieces. Original title: Perkedel jagung ayam giling

Strain the seeds from the can and put 50g of them into a food processor. Remove the stem from a bell pepper, wash it, halve it lengthwise, remove the seeds, and cut it crosswise into thin strips. Wash the pak choi, trim off the root stem generously, cut the white part of the leaves crosswise into thin strands, cut the green part into thirds lengthwise, and cut it crosswise into pieces about 1cm wide. Wash the celery, shake it dry, and pick off the leaves and use them whole. Cut the stems down to the base of the roots into rolls about 5mm wide. Whisk the eggs and mix in the minced chicken with the chicken stock and sugar until smooth. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Remove the stems from the red bell pepper, wash them, cut them lengthwise, open them up, and remove the seeds. Halve the empty pod lengthwise and cut them crosswise into pieces about 1cm wide. Wash the small green chilies, cut them into thirds crosswise, and discard the stems. Wash the coriander leaves, shake them dry, pluck the leaves, and finely chop the stems down to the base. Place these ingredients in a food processor along with the chicken stock, mace, and pepper and pulse until finely chopped, or pound by hand. Combine all ingredients except the flour in a large bowl and mix until smooth. Sprinkle the flour over the chilies and mix until smooth. Let the mixture rest for about 15 minutes at room temperature to form the bakwan batter. Heat a medium-sized pan, add the oil, and heat until hot. Pour one tablespoon of batter into the pan and spread it out evenly, then place two more tablespoons next to it. Fry on both sides over moderate heat until crispy and golden brown. Continue until all the batter is used up. Arrange on a serving platter, garnish, and serve warm. Note: This is a bakwan dish for festive occasions and is not sold on the streets.