Corn buffer with paprika

Name: Corn buffer with paprika
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 fresh maize cobs (approx. 200 g each) or 2 tins (425 ml each) of maize grains; 2 Peppers; 4 eggs, salt, pepper (size M); 7-10 Tbsp Sweet peppers; 3 (60 g) go. Tbsp. flour; 4 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 fresh maize cobs (approx. 200 g each) or 2 tins (425 ml each) of maize grains
2 Peppers
4 eggs, salt, pepper (size M)
7-10 Tbsp Sweet peppers
3 (60 g) go. Tbsp. flour
4 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Clean and wash the corncobs if necessary. Cut the grains from the cobs with a sharp knife. Clean, wash and finely dice the peppers. Separate eggs
2
Mix the corn, paprika and egg yolk. Season with salt, pepper and sweet paprika. Beat the egg white until stiff. Sprinkle flour over it, fold in with the beaten egg white
3
Heat the oil in portions in a coated pan. Spoon the cake mixture into the pan and flatten it slightly. Bake the cakes on each side for 2-3 minutes until golden brown. Arrange, garnish if necessary. Served with: colourful salad