Jamaican Hush Puppies
Jamaican Hush Puppies - Whether as finger food or an appetizer for a picnic, these corn cakes taste fiery and delicious
Healthy, because
Even smarter
Nutritional values
The spicy cakes provide plenty of fibre. The corn and wholemeal flour ensure this. The insoluble fibres swell up in the intestine, increasing its absorption capacity and stimulating intestinal movement. The lycopene from tomatoes is one of the strongest natural antioxidants and is considered to protect cells.
If you like\'s milder - the sauce tastes good without chilies. Instead, add a crushed clove of garlic to the sauce.
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 396 mg | (10 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 81 mg |
Ingredients
- Ingredients
- 11 ozs Corn (Drained, canned)
- 2 eggs
- 3 ozs Pastry flour
- 3 ozs Whole wheat flour
- 1 tsp Baking powder
- ¾ cup
- salt
- peppers
- 14 ozs Canned tomatoes (Drained)
- 1 pc ginger (About 40 g)
- 1 bunch scallions
- 2 ozs cane sugar
- 2 dried chili peppers
- 2 Tbsps White vinegar
- 2 sprigs mint
- 3 sprigs parsley
- 3 Tbsps vegetable oil
Kitchen utensils
Preparation steps
Drain corn well in a colander.
Mix together eggs, flour, baking powder and milk until smooth. Mix corn into the batter, season with salt and pepper and let rest for about 15 minutes.
Meanwhile use a hand blender to blend tomatoes or crush canned tomatoes.
Peel and finely chop ginger. Clean, wash and slice green onions.
Sprinkle sugar in a heavy-bottomed pan and heat over medium heat until it melts and turns light brown (caramel-colored).
Add ginger, green onions and crumbled chile peppers into the mixture. Immediately stir in white vinegar. Remove from heat.
In a pan, simmer tomatoes for 10 minutes at low to medium heat. Season and set aside with salt and pepper.
Wash mint and parsley, shake dry and pluck leaves, then chop and mix herbs into the batter.
Heat oil in a large pan. Pour 1 1/2 tablespoon portions of batter into the pan and cook for 2-3 minutes on each side. Serve the corn cakes with tomato chutney on the side.
