Corn buffer with kidney bean salad

Name: Corn buffer with kidney bean salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g green beans; 7-10 Tbsp Salt; 2 small onions; 1 can(s) (425 ml) Kidney Beans; 3 TABLESPOONS Asia sauce; 2 TABLESPOONS Wine Vinegar; 6 TABLESPOONS Oil; 75 g Cornmeal; 50 g Wheat flour (Type 550); 2 Eggs (size M); 150 ml Milk; 7-10 Tbsp Chilli powder; 1 can(s) (425 ml) Vegetable corn; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley and chilli pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g green beans
7-10 Tbsp Salt
2 small onions
1 can(s) (425 ml) Kidney Beans
3 TABLESPOONS Asia sauce
2 TABLESPOONS Wine Vinegar
6 TABLESPOONS Oil
75 g Cornmeal
50 g Wheat flour (Type 550)
2 Eggs (size M)
150 ml Milk
7-10 Tbsp Chilli powder
1 can(s) (425 ml) Vegetable corn
7-10 Tbsp Pepper
7-10 Tbsp Parsley and chilli pepper

Directions

1
Clean and wash the beans and cook them in boiling salted water for about 15 minutes. Peel onions and cut into fine slices. Rinse kidney beans briefly on a sieve, drain. Mix the Asian sauce, vinegar and 2 tablespoons of oil. Drain the beans. Mix all the salad ingredients and leave to stand for 1 hour. Mix corn flour, flour, eggs, milk, salt and some chilli powder until smooth.
2
Leave to swell for 15 minutes. Drain the corn on a sieve and fold into the dough. Heat the remaining oil in portions. Bake 8 corn buffers. Season bean salad with salt and pepper again. Arrange salad and corn cobs on plates. Garnish with parsley and chilli pepper
3
Waiting time approx. 1 hour