Corn cookies with red cabbage salad

Ingredients for 4 servings:

• 500 g red cabbage, fresh
• 150 ml milk
• 150 g cornflakes
• 300 g corn kernels (can)
• 3 eggs
• 130 g flour
• 2 oranges, untreated, (peel and fruit segments)
• 2 tbsp cranberry compote
• 4 tbsp olive oil
• 2 tbsp hazelnuts, chopped
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Protein: 15g; Fat: 21g; Carbohydrates: 79g

Finely grate the red cabbage and knead vigorously with 1 teaspoon of salt, then let it rest briefly. Heat the milk and pour it over the cornflakes. Roughly chop half of the corn kernels and mix with the whole kernels, eggs, flour, and cornflakes. Season with salt and pepper. Grate some orange zest, then peel the fruit and cut into segments between the dividing walls, reserving the juice. Add everything to the red cabbage along with the cranberries and 1 tablespoon of oil, season with pepper, and sprinkle with hazelnuts. Heat the remaining oil in batches in a non-stick pan. Cook the corn batter into small pancakes and drain on kitchen paper. Serve with red cabbage salad.