crumbly corn cookies

Ingredients for 2 servings:

• 1 small can of corn, 150 g content
• 2 tbsp water
• 1 small onion(s) , small
• 1 clove(s) garlic
• 1 bunch of chives
• 1 tbsp flour (lupin), 10 g
• 1 tbsp chickpeas, ground, 12 g
• 1 tbsp soy flour, 10 g
• 60 g flour, 550
• 5 g baking powder
• Breadcrumbs
• herbal salt
• Oil, coconut oil, virgin for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan side dish to vegetables

Peel and finely dice the onion and garlic. Wash the chives and finely chop them. Remove half of the kernels from the can of corn without the liquid and set aside. Place the remaining corn in a food processor with the liquid and 2 tablespoons of water, or blend thoroughly with an immersion blender. Combine all the dry ingredients and then mix into a dough with the chopped corn, kernels, onion, garlic, and chives. With wet hands, form 8 patties and coat in breadcrumbs. Heat a little coconut oil in a pan and cook the patties over medium-low heat for about 2-3 minutes on each side until golden brown.