Corn flakes biscuits on tomato ragout

Name: Corn flakes biscuits on tomato ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 180 g Cornflakes; 180 ml Milk; 150 g Corn (can); 3 Eggs (size M); 75 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Oil; 1 Garlic clove; 4 Tomatoes; 3 Spring onions; 3 TABLESPOONS Olive oil; 1 pinch Sugar; 1 TABLESPOON White wine vinegar; 5 stalks of chives; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

180 g Cornflakes
180 ml Milk
150 g Corn (can)
3 Eggs (size M)
75 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 TABLESPOONS Oil
1 Garlic clove
4 Tomatoes
3 Spring onions
3 TABLESPOONS Olive oil
1 pinch Sugar
1 TABLESPOON White wine vinegar
5 stalks of chives
baking paper

Directions

1
Pour milk over the cornflakes and soak them for about 5 minutes. Drain the corn in a sieve. Separate the eggs. Mix egg yolks and corn in a bowl. Beat the egg whites with the whisks of the hand mixer until stiff. Fold egg whites and flour into the corn mass. Season well with salt, pepper and nutmeg. Carefully form 12 cookies from the mixture with moistened hands
2
Heat the oil in portions in a large frying pan. Fry the cookies for 3-4 minutes while turning them over. Remove and place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for approx. 5 minutes.
3
Peel and finely chop the garlic. Wash and clean the tomatoes and cut them into large pieces. Wash and clean spring onions and cut into thin rings. Heat olive oil in a pot. Sauté spring onion white and garlic for about 2 minutes. Add tomatoes and fry for 3-4 minutes. Season to taste with salt, pepper, sugar and vinegar. Wash the chives, shake dry and cut into diagonal pieces. Arrange 3 cookies and tomato ragout on plates. Sprinkle with spring onion green and chives