John Myers
Contents
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Ingredients
Corn Cakes:
- 250 g Corn
- 1 bunch Spring onions
- 3 Turkish pointed peppers, minimally spicy
- 250 g Spelt flour
- 2 Eggs
- 8 tbsp Milk + a dash of olive oil
- Pepper from the grinder
- Red Himalayan salt
- 2 tsp Baking powder
Quark dip:
- 150 g Low fat quark
- 150 g Sour cream
- 1 shot Creme fine or cream
- Garlic pepper from the mill
- Red Himalayan salt
- Oil
Instructions
- Open the corn can, place in a sieve and dab with kitchen paper so that it is nice and dry! Clean the spring onions, cut diagonally into rings and wash. Clean the peppers, cut in half, wash and finely dice.
- Sift the flour so that it is nice and airy. Stir in baking powder, salt and pepper. Then add eggs, milk and olive oil, stir together so that a viscous dough is formed. Add the vegetables to the prepared dough and mix!
Preheat the oven to 50 degrees:
- Heat the oil in a pan and pour the corn mixture into the pan with a tablespoon. Shake the pan from time to time. As soon as the cake moves back and forth, you can turn it around. Fry until golden brown on both sides and keep warm in the oven on a plate with kitchen paper.
- In the meantime, prepare the quark dip. Mix the quark, sour cream, creme fine with garip pepper and salt.
- Serve!
Nutrition
Serving: 100gCalories: 219kcalCarbohydrates: 31.2gProtein: 8.3gFat: 6.5g
