Corn Pancakes with Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 11.69 g | (12 %) | ||
| Fat | 37.27 g | (32 %) | ||
| Carbohydrates | 58.6 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.76 g | (29 %) |
| Vitamin A | 218.2 mg | (27,275 %) | ||
| Vitamin D | 1.82 μg | (9 %) | ||
| Vitamin E | 6.99 mg | (58 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.17 mg | (35 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 120.33 μg | (40 %) | ||
| Pantothenic acid | 1.82 mg | (30 %) | ||
| Biotin | 5.45 μg | (12 %) | ||
| Vitamin B₁₂ | 0.87 μg | (29 %) | ||
| Vitamin C | 23.98 mg | (25 %) | ||
| Potassium | 739.95 mg | (18 %) | ||
| Calcium | 113.98 mg | (11 %) | ||
| Magnesium | 61.49 mg | (20 %) | ||
| Iron | 1.67 mg | (11 %) | ||
| Iodine | 44.44 μg | (22 %) | ||
| Zinc | 1.45 mg | (18 %) | ||
| Saturated fatty acids | 6.44 g | |||
| Cholesterol | 84.22 mg |
Ingredients
- For the salsa
- 2 Avocados
- 1 Lime (juiced)
- 150 grams Cherry tomatoes
- 1 handful parsley
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- Tabasco sauce
- For the pancakes
- 180 grams Corn kernel (canned)
- 1 scallion
- 1 stem Sage
- salt
- 180 grams Cornmeal
- 280 milliliters milk
- 2 eggs
- 6 Tbsps vegetable oil
Preparation steps
For the salsa, cut the avocados in half, peel and remove the pit, and cut the pulp into small cubes. Drizzle the avocado cubes with lime juice. Rinse the cherry tomatoes and cut into quarters. Rinse the parsley, shake dry, pluck the leaves and chop. Mix the avocado cubes, cherry tomatoes and parsley together in a bowl, toss with paprika and hot pepper sauce to taste, and season with salt and pepper.
For the pancakes, drain the corn kernels well. Rinse, trim and cut the scallion into small rings. Rinse the sage and chop finely.
Mix the cornmeal with the milk and a dash of salt until smooth. Mix in the eggs, corn kernels, scallion and sage.
Heat some oil in a pan, pour 1 tablespoon pancake batter in it and spread evenly. Cook until golden brown on each side for 2-3 minutes. Drain the pancakes on kitchen paper and keep warm in the oven at 80°C (approximately 175°F). Cook more pancakes from the batter until it is used up.
Serve the corn pancakes in plates along with the salsa.
