John Myers
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Corn Buns with Potato Mushrooms and Carrot Blossoms with Coconut Milk
The perfect corn buns with potato mushrooms and carrot blossoms with coconut milk recipe with a picture and simple step-by-step instructions.
For the corn buns: (for 14 pieces – see recipe: *)
- 2 Bun
- 1 Onion (approx. 150 g)
- 1 Clove of garlic
- 1 Can Corn (225g)
- 500 g Minced meat half and half
- 1 Egg
- 1 tsp Mustard
- 1 tsp Salt
- 1 tsp Sweet paprika
- 0,5 tsp Pepper
- 6 tbsp Peanut oil
For the potato mushrooms: (for 2 people – see recipe: **)
- 300 g Potatoes (6 pieces) waxy
- 1 tsp Salt
- 1 Peeler
- 1 Apple divider
For the carrot blossoms with coconut milk: For 2 people – see recipe: ***)
- 300 g Carrots
- 0,5 Red chilli pepper
- 1 Clove of garlic
- 1 piece Ginger (approx. 20 g)
- 2 tbsp Oil
- 165 ml Coconut milk (1 small can)
- 135 ml Water
- 0,5 Salt
- 0,5 Sugar
- 0,5 Turmeric
- 0,5 Curry
- 1 pinch Pepper
- 1 pinch Coriander
- 2 tbsp Creme fraiche Cheese
- 1 tbsp Chopped parsley (here: TK)
Cornballs:
- Soak the rolls and squeeze them out well. Peel onion and garlic and chop finely. Knead all ingredients (squeezed rolls, onion cubes, garlic cubes, minced meat, egg, mustard, salt, paprika, pepper and corn) into a dough, form 14 meatballs and fry them in a pan with peanut oil until golden brown on both sides.
Potato mushrooms:
- Peel the potatoes with the peeler, cut into / press in from the narrower side in the middle with the apple cutter up to the middle of the potato. Pull out / press the apple divider again and remove the outer part all around with a knife and cut the stem smoothly at the bottom. Boil the potato mushrooms in salted water (1 teaspoon) for 15-18 minutes, drain and serve immediately.
Carrot blossoms with coconut milk:
- Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 2 – 3 mm thick) with the knife. Clean and wash the chilli and dice very finely. Peel and finely dice the garlic and ginger. Heat the oil (2 tbsp) in a small saucepan and briefly fry / stir-fry the chilli, garlic and ginger cubes in it. Add the carrot blossom slices and deglaze with the coconut milk and water. Season with salt (½ teaspoon), sugar (½ teaspoon), curry (½ teaspoon), pepper (1 pinch), turmeric (½ teaspoon) and coriander (1 pinch) and simmer for about 8-10 minutes. Fold in the crème fraîche (2 tbsp) and chopped parsley (1 tbsp), simmer briefly and serve.
Recipes:
- *) Corn buns **) Potato mushrooms ***) Carrot blossoms with coconut milk
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