Fiery corn cakes with paprika salad

Name: Fiery corn cakes with paprika salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 75 ml + 1-2 tablespoons of milk; 4-5 tablespoons (50 g) Cornmeal; 1 Egg (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 250 g Peppers (e.g. yellow and red); 1 no onion; 1 TABLESPOON Wine vinegar; 7-10 Tbsp white pepper; 1 TEASPOON + 1 tablespoon of oil; 7-10 Tbsp some chili pepper; 100 g Low-fat curd; 1/2 TEASPOON Tomato ketchup; 2-3 tablespoons (50 g; from the tin) Corn grains

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

75 ml + 1-2 tablespoons of milk
4-5 tablespoons (50 g) Cornmeal
1 Egg (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
250 g Peppers (e.g. yellow and red)
1 no onion
1 TABLESPOON Wine vinegar
7-10 Tbsp white pepper
1 TEASPOON + 1 tablespoon of oil
7-10 Tbsp some chili pepper
100 g Low-fat curd
1/2 TEASPOON Tomato ketchup
2-3 tablespoons (50 g; from the tin) Corn grains

Directions

1
Mix 75 ml milk, flour and egg. Season with salt and cayenne pepper. Leave to swell for about 10 minutes
2
Clean and wash the peppers. Peel onion. Cut paprika and onion into fine strips. Mix vinegar, 1 tbsp. water, salt and pepper, add 1 tsp. oil. Mix paprika, onion and marinade
3
Wash the chilli, remove the seeds and chop finely. Mix quark, 1-2 tablespoons milk, ketchup and chilli or cayenne pepper. Season to taste with salt and pepper
4
Fold the corn into the dough. Heat 1 tablespoon of oil in a frying pan. Fry 4 small cakes from the dough in it, until golden brown on each side. Arrange everything