Corn Pancakes with Salsa

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Corn Pancakes with Salsa
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
595
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie595 cal.(28 %)
Protein11.69 g(12 %)
Fat37.27 g(32 %)
Carbohydrates58.6 g(39 %)
Sugar added0 g(0 %)
Roughage8.76 g(29 %)
Vitamin A218.2 mg(27,275 %)
Vitamin D1.82 μg(9 %)
Vitamin E6.99 mg(58 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.17 mg(35 %)
Vitamin B₆0.41 mg(29 %)
Folate120.33 μg(40 %)
Pantothenic acid1.82 mg(30 %)
Biotin5.45 μg(12 %)
Vitamin B₁₂0.87 μg(29 %)
Vitamin C23.98 mg(25 %)
Potassium739.95 mg(18 %)
Calcium113.98 mg(11 %)
Magnesium61.49 mg(20 %)
Iron1.67 mg(11 %)
Iodine44.44 μg(22 %)
Zinc1.45 mg(18 %)
Saturated fatty acids6.44 g
Cholesterol84.22 mg

Ingredients

for
4
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
How healthy are the main ingredients?
parsleyAvocadoLimesaltSageegg

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Serve the corn pancakes in plates along with the salsa.