Corn cake with chilli quark and paprika salad
easy
30 mins
30 mins
Ingredients
- 100 ml Milk
- 50 g Cornmeal
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Cayenne pepper
- 1 small yellow and red peppers (approx. 150 g each)
- 1 small onion
- 1 TABLESPOON Vinegar (e.g. sherry vinegar)
- 7-10 Tbsp Pepper
- 1/2 TEASPOON Sugar
- 2 TABLESPOONS Oil (e.g. olive oil)
- 2 Chillies
- 100 g Low-fat curd
- 1 TABLESPOON Ketchup
- 7-10 Tbsp juice of 1/2 lemon
- 50 g Vegetable corn
- 7-10 Tbsp Parsley
Directions
- 1
Stir 75 ml milk, corn flour and egg until smooth. Season with salt, nutmeg and cayenne pepper. Leave to swell for about 10 minutes. In the meantime, wash and clean the peppers and cut them into fine strips. Peel onion and cut into fine strips.
- 2
Season vinegar with salt, pepper and sugar. Add 1 tablespoon of oil. Mix the paprika and onion with the vinaigrette. Wash the chillies. Clean 1 pod and cut into small cubes. Stir the quark, ketchup, remaining milk and chillies until smooth. Season with salt and lemon juice. Mix corn dough with corn, except for something to garnish. Heat the remaining oil in a coated pan, add approx. 2 tablespoons of batter per cake and fry for approx. 5 minutes while turning. Makes 4-5 pieces.
- 3
Season with salt and lemon juice. Mix corn dough with corn, except for something to garnish. Heat the remaining oil in a coated pan, add approx. 2 tablespoons of batter per cake and fry for approx. 5 minutes while turning. Makes 4-5 pieces. Arrange corn cakes with paprika salad on a plate. Add a blob of chilli quark and garnish with the remaining chilli pepper, corn and parsley. Serve the rest of the quark separately
Nutrition Facts
670 kcal
56 g
33 g
32 g
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