Corn cookies with mango dip

Name: corn cookies with mango dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tin can corn kernels 300 g; business suit multigrain pancake mix a 400 g; 200 ml milk; 1 egg (M); 3 tablespoons butter or margarine; 2 bags cut endive a 400 g; 100 ml whipped cream pack of a 200 ml; pot Mango Chutney a 250 ml

A tasty recipe. The vegetarian main course contains the following ingredients: corn kernels (300 g), multigrain pancake mix (a 400 g), milk, egg (M), butter or margarine, sliced endive (a 400 g), whipped cream (pack of a 200 ml) and mango chutney (a 250 ml).

Ingredients

Directions

Drain corn.
Make pancake batter according to instructions with only 200 ml of milk.
Feed corn through the batter.
Add salt and pepper to taste.
Heat 1/2 tablespoon of butter in frying pan and bake 2 corn cakes (diameter approx.
10 cm).
Brown-baked corn cookies keep warm.
Bake 8 corn cakes in total with 2 tablespoons of butter.
Rest of butter in pan.
Add the endive and braise covered in approx.
10 minutes.
End the endive well.
Stir in the cream and season with salt and pepper.
Serving corn cakes with mango chutney and endive..

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Nutrition

500Calories

Sodium15% DV365mg

Fat34% DV22g

Protein26% DV13g

Carbs21% DV64g

Fiber12% DV3g

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