Corn Cakes with Chile Sauce
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
243
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 180 mg | (5 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the corn cakes
- 200 grams canned Corn
- 2 egg yolks
- 1 egg white
- 3 Tbsps Pastry flour
- salt (and pepper)
- clarified butter (for frying)
- For the chile sauce
- 1 Tbsp boiling water
- 1 Tbsp sugar
- 1 Red chili pepper
- 2 garlic cloves
- 1 Tbsp Rice vinegar
- 1 Tbsp lemon juice
- 2 Tbsps Fish sauce
Preparation steps
1.
For the corn cakes: Drain the corn and mix with the egg yolks. Sprinkle in the flour and season with salt and pepper. Beat the egg white until stiff and fold into the corn. Mix until well combined. Heat a bit of clarified butter in a pan and spoon 2-3 tablespoons of the mixture into the pan. Cook for about 2 minutes on each side, until golden brown. Drain on paper towels, cover to keep warm and repeat with the remaining batter.
2.
For the chile dip: Cut the chile pepper in half lengthwise, remove the seeds and chop finely. Peel and mince the garlic. Whisk together the rice vinegar, lemon juice, fish sauce, boiling water and sugar until smooth. Stir in the chile pepper and garlic and serve alongside the warm corn cakes.
