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Fotoe!78
Corn cookies
Egg biscuits with corn, spring onion and celery.
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Ingredients
Directions
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Beat the egg with the milk and salt. Sift the flour over a bowl and make a well in the middle.
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Pour the egg mixture into the well and whisk with a whisk or mixer until smooth.
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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.
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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.
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Bake the cookies in 2 min. Per side over medium heat until lightly browned and done. Repeat until the batter is finished.
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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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