Oriental corn cookies with chili dip

Name: oriental corn cookies with chili dip
Total time: 25 min
Yield: 0
Ingredients: 2 egg; 1 pinch cumin powder (djinten); 1 pinch coriander powder (ketoembar); 1 teaspoon sambal oelek; 1 tin can maize; 25 gram celeriac; 1 little leeks; 2 tablespoon flour; 2 tablespoon self raising flour; 2 tablespoon vegetable stock; sunflower oil; peanut oil; 200 milliliters Greek yoghurt before the dip; 1 teaspoon chili powder before the dip; 1 Red pepper before the dip; 1 tablespoon wok oil before the dip; 1 tablespoon sunflower oil before the dip; 1 clove garlic before the dip

Ingredients

2 egg
1 pinch cumin powder (djinten)
1 pinch coriander powder (ketoembar)
1 teaspoon sambal oelek
1 tin can maize
25 gram celeriac
1 little leeks
2 tablespoon flour
2 tablespoon self raising flour

2 tablespoon vegetable stock
Sunflower oil
Peanut oil
200 milliliters Greek yoghurt before the dip
1 teaspoon chili powder before the dip
1 Red pepper before the dip
1 tablespoon wok oil before the dip
1 tablespoon sunflower oil before the dip
1 clove garlic before the dip

Directions

Mix the ingredients for the chilli dip and set aside.
Beat the eggs with the cumin, coriander and sambal. Add the corn and crush the grains slightly with the convex side of a spoon.
Scoop the celery leaves, leek, flour and stock and mix until thick.
Heat a layer of oil in a frying pan and spoon 3 times a large tablespoon of batter with some space. Turn over the cut corners when the top is almost dry.
Keep the maize biscuits warm on a plate under aluminum foil and serve with the chilli dip.