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Spinach and corn cakes

updated

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Ingredients for 4 servings:

  • 300 g spinach (frozen)
  • 1 cup corn flour
  • 1 cup wheat flour
  • 1 cup oil
  • 1 cup milk
  • 2 eggs, size M
  • 1 packet of baking powder
  • 200 g cheese, grated
  • ½ tsp salt
  • n. B. Pfeffer
  • e.g. Paprika powder, hot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Preheat the oven to 200°C. First, drain the spinach leaves and then chop them finely. Combine the two types of flour with the baking powder. Then mix in the milk, eggs, oil, and salt. Finally, fold in the cheese and spinach. Season with pepper and paprika. Spread the batter evenly on an oiled baking sheet. Bake in the oven on the middle rack for about 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spinach and corn cakes

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