Corn Cakes with Salsa
Ingredients
- For the corn cakes
- 2 scallions
- 1 Red Hungarian wax pepper
- 150 grams Corn (canned)
- 75 grams Cornmeal
- 75 grams Pastry flour
- 1 tsp Baking powder
- 100 grams Vegan quark
- 150 milliliters mineral water (tangy)
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- For the salsa
- 4 Tomatoes
- ½ Cucumber
- 1 Red onion
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- salt
- 1 pinch sugar
- Chili powder
Preparation steps
For the corn cakes: Rinse, trim and chop the scallions. Rinse, dry, and halve the green peppers, remove ribs and seeds and finely chop. Drain the corn. Combine the cornmeal with the flour, the baking powder, quark and mineral water and mix until smooth. Mix in the corn, spring onions and peppers and season with salt and pepper. Drop by tablespoonfuls into a hot pan with oil. Press lightly flat and fry until golden brown, 3-4 minutes. Turn and fry for another 3-4 minutes. Drain on paper towels.
For the salsa: Rinse tomatoes, wipe dry, and cut out stems. Cut into quarters and dice. Wash the cucumber, cut in half lengthwise, scrape out the seeds and also dice. Peel the onion and cut into small cubes. Combine vegetables and season with the lemon juice, oil, salt, sugar and chili powder.
