Corn cookies

Name: corn cookies
Cook time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 1 medium sized egg; 150 ml semi skimmed milk; tl salt; 100 g self raising flour; 300 g canned corn; 2 bunch onion; 3 twig celery bag 40 g; 1 tl sambal oelek; 50 ml peanut oil

Egg biscuits with corn, spring onion and celery.

Ingredients

Kitchen Stuff

1 sieve
1 whisk

Directions

Beat the egg with the milk and salt. Sift the flour over a bowl and make a well in the middle.
Pour the egg mixture into the well and whisk with a whisk or mixer until smooth.
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.
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.
Bake the cookies in 2 min. Per side over medium heat until lightly browned and done. Repeat until the batter is finished.
Keep the baked corn cake warm in the oven at 70 ° C or on a warm plate under aluminum foil.

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Nutrition

75Calories

Sodium4% DV105mg

Fat6% DV4g

Protein4% DV2g

Carbs2% DV7g

Fiber4% DV1g

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