Baked Corn Cakes
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
383
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 551 mg | (14 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams Pastry flour
- 250 milliliters milk
- 2 eggs
- salt
- freshly ground peppers
- 2 Tbsps scallions
- 1 can Corn (285 grams drained)
- 30 grams clarified butter
- 4 Tomatoes
- 150 grams Mozzarella
Preparation steps
1.
Mix the flour, milk, eggs, salt and pepper to a batter and let stand about 20 minutes.
2.
Drain the corn and mix with 1 tablespoon chopped chives into the batter. Drop the batter into 16 small cakes in the hot butter in a frying pan and cook until done. Place in an oven preheated to 70°C (approximately 150°F) to keep warm.
3.
Rinse the tomatoes and slice. Drain the mozzarella and thinly slice.
4.
Place the cooked corn cakes on a greased baking sheet., Increase the oven temperature to 220°C (approximately 425°F). Place the tomatoes on the corn cakes sprinkle with salt and pepper and top with mozzarella. Bake until the cheese melts. Serve with a fresh salad.
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