Quick Corn Fritters
Nutritional experts have found that the various B vitamins release their full power especially when they act together. The vegetarian corn buffers fulfil this requirement perfectly. Extra protein for a long-lasting feeling of fullness is on top of it all.
Delicious with it and an additional source of vitamins and fibre: raw vegetable salad made from freshly grated carrots with a dressing of lemon juice, sugar (or liquid sweetener), salt, pepper and rapeseed oil.
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 464 mg | (12 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 260 mg |
Ingredients
- Ingredients
- salt
- 1 oz Cornmeal (instant product, 3 minutes of cooking time)
- ¼ cup
- ½ bunch Chives
- ½ bunch parsley
- 4 ozs Spelt flour (type 630)
- 2 eggs
- 5 ozs Corn (drained, canned)
- peppers
- 2 Tbsps Canola oil
- 3 ozs Cream cheese (13% fat)
Preparation steps
Boil 200 ml (approximately 3/4 cup) water and 1 pinch of salt in a small pot. Sprinkle in cornmeal, stirring with a wooden spoon. Remove the pot from the heat, stir in 50 ml (approximately 3 1/2 tablespoons) of milk and allow to cool.
Meanwhile, rinse the herbs, shake dry and chop finely.
Placed cooled cornmeal in a bowl. Add flour, eggs, drained corn and half of the herbs Stir with a fork. Season the mixture with pepper.
Heat 2 non-stick pans with 1 tablespoon oil each. Pour in batter in portions of 2 tablespoons and form into small fritters. Cook fritters on each side over high heat until golden brown for about 2 minutes.
Mix remaining milk and remaining herbs with cream cheese and season with salt and pepper.
Drain the corn fritters on paper towels and serve with the herbed cream cheese.