John Myers
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Corn Cakes with Creamed Cabbage and Mashed Potatoes
The perfect corn cakes with creamed cabbage and mashed potatoes recipe with a picture and simple step-by-step instructions.
Corn cakes:
- 140 g initial weight 1 kleine Dose Mais
- 200 g Ground beef
- 1 Brötchen von gestern
- 50 g 1 Zwiebel
- 1 Knoblauchzehe
- 1 Ei
- 1 tsp Medium hot mustard
- 0,5 tsp Sweet paprika
- 0,5 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 50 g Panko breadcrumbs
- 4 tbsp Sunflower oil
Creamy kohlrabi:
- 225 g 2 Kohlrabi geputzt
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Flour
- 100 ml Kohlrabi cooking water
- 4 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
Mashed potatoes:
- 500 g Potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tbsp Butter
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
Serve:
- 3 Stalk Parsley for garnish
Corn cakes:
- Put the canned corn in a colander and drain well. Soak the rolls yesterday in water and squeeze them out well. Peel and finely dice the onion and clove of garlic. All ingredients (corn, squeezed bread roll, minced beef, onion cubes, garlic clove cubes, 1 egg, 1 teaspoon medium hot mustard, ½ teaspoon sweet paprika, ½ teaspoon mild curry powder, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper from the mill) Put in a bowl, mix / knead well and refrigerate for 20 minutes. Shape meatballs (6 – 7 pieces) with moistened hands, roll them in PANKO breadcrumbs and fry them in a pan with sunflower oil (4 tablespoons) on both sides until golden-brown.
Creamy kohlrabi:
- Peel the kohlrabi, cut into slices and then into sticks / strips. Boil the kohlrabi sticks in salted water (1 teaspoon salt) for about 10 minutes, drain through a kitchen sieve and catch the cooking liquid. Put butter (1 tbsp) in the hot saucepan, sprinkle with flour (1 tbsp) (burn in!) And deglaze / pour in the cooking liquid (approx. 100 – 150 ml). Add / stir in the cooking cream (4 tbsp) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and grated nutmeg fish (1 big pinch). Finally add / fold in the cooked cabbage sticks.
Mashed potatoes:
- Peel, wash and dice the potatoes, ground in salted water (1 teaspoon of salt) with turmeric (1 teaspoon), cook for about 20 minutes, drain through a kitchen sieve and return to the hot pot. Add butter (1 tbsp), cooking cream (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher stamp through.
Serve:
- Serve 2 corn patties with creamed kohlrabi and mashed potatoes, garnished with parsley.
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