Corn Asparagus Patties with Sour Cream

Ingredients

• 1 can corn (drained weight 340 g)
• 4 stalks green asparagus (blanched and drained)
• 1 tbsp shallot cubes (steamed until translucent)
• 2 Eggs
• 2 Tbsp whipping cream
• 2 tbsp flour
• 2 tbsp cornmeal
• 1 tsp salt
• white pepper (ground)
• oil for frying
• 2 tbsp Sour cream

Instructions

1. 1.

   Drain the corn well on a sieve. Dice the asparagus finely.

2. 2.

   Beat the eggs with salt, pepper and cream, then whisk in flour and cornmeal until a smooth, not too runny batter forms. Fold in the vegetables (corn, shallots and asparagus) and let sit for 5-10 minutes to thicken. Heat oil in a pan. Spoon portions of the batter into the hot fat and fry until golden yellow on both sides.

3. 3.

   Serve with sour cream and optional chili sauce.