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Corn cookies
 
 
16 ServingsPTM20 min

Corn cookies


Egg biscuits with corn, spring onion and celery.

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Directions

  1. Beat the egg with the milk and salt. Sift the flour over a bowl and make a well in the middle.
  2. Pour the egg mixture into the well and whisk with a whisk or mixer until smooth.
  3. Let the corn kernels drain. Slice the spring onion in rings and the celery. Stir in the corn, spring onion, celery and sambal through the batter.
  4. Heat the oil in a frying pan. Using 2 spoons, spoon 3-4 servings of batter (approx. Ø 5 cm) into the pan and smooth.
  5. Bake the cookies in 2 min. Per side over medium heat until lightly browned and done. Repeat until the batter is finished.
  6. Keep the baked corn cake warm in the oven at 70 ° C or on a warm plate under aluminum foil.


Nutrition

75Calories
Sodium4% DV105mg
Fat6% DV4g
Protein4% DV2g
Carbs2% DV7g
Fiber4% DV1g

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