Slaves with fried corn and asparagus broccoli

Name: slaves with fried corn and asparagus broccoli
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 el bake and fry oil; 4 crooked skintone; 200 g asparagus broccoli; 1 el oil for baking and roasting; 300 g canned corn; 400 g canned chickpeas; medium oranges cleaned up; 3 el sweet chilli sauce bottle of 250 ml

Artisanal finches with asparagus broccoli, corn grits, chickpeas and chili sauce with orange.

Ingredients

Directions

Heat the oil in a frying pan and fry the croquettes for 2 min. On high heat around brown.
Turn down the heat and bake the croquettes for another 10 minutes with the lid on the pan. Times regularly.
Meanwhile cut the asparagus broccoli into 3 pieces. Heat the oil in a frying pan and cook the asparagus broccoli for 6 minutes on medium heat.
Let the corn and chickpeas drain in a colander. Add the corn and chickpeas to the asparagus broccoli and stir-fry for another 3 minutes.
Meanwhile, grate the orange zest of the orange and add the grater together with the chili sauce to the vegetable mixture.
Season to taste with salt and salt and scoop. Serve with the crooked skis.