Corn Cakes with Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the corn cakes
- 150 grams Corn kernel (frozen)
- 2 scallions
- salt
- 150 grams Cornmeal
- 250 milliliters milk
- 2 eggs
- vegetable oil (for frying)
- For the salsa
- 300 grams Cherry tomatoes
- 1 Avocado
- 1 Red onion
- 1 Tbsp freshly chopped cilantro
- 1 tsp Lime juice
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
For the corn cakes, cook corn in salted water for 1 minutes. Remove and drain well. Rinse scallions and cut into thin rings.
Mix cornmeal with milk and a pinch of salt until smooth. Mix in eggs and fold in corn and spring onions.
Add a little oil to a hot pan. Add corn cake batter in tablespoon portions and fry for 2-3 minutes, or until golden brown, on each side. Drain on paper towels and keep warm in the oven at 80°C (approximately 175°F).
For the salsa, rinse tomatoes, cut into quarters, remove seeds and chop. Peel avocado, cut in half, remove pit and dice flesh into small pieces. Peel onion and finely chop. Mix with tomato, avocado, cilantro, lime juice and oil. Season with salt and pepper.
Place corn cakes on plates and top with salsa. Serve with more salsa on the side for dipping.
