Corn Pancakes with Salsa

Ingredients

• 2 Spring Onions
• 1 red bell pepper
• 150 g Corn (canned)
• 75 g corn flour
• 75 g wheat flour
• 1 tsp Baking powder
• 100 g soy quark
• 150 ml sparkling mineral water
• Salt
• freshly ground pepper
• 4 tbsp Vegetable oil
• 4 tomatoes
• 0.5 cucumber
• 1 Red Onion
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt
• a pinch of sugar
• chili powder

Instructions

1. 1.

   Wash, trim and finely chop the spring onions. Wash, halve, trim and finely dice the bell pepper. Drain the corn well. Mix the corn flour with wheat flour, baking powder, soy quark and sparkling water until thick. Fold in the corn, spring onions and pepper, season with salt and pepper. Scoop portions with a tablespoon onto a hot pan with oil. Press lightly and fry 3-4 minutes until golden brown. Flip and cook another 3-4 minutes.

2. 2.

   For the salsa wash the tomatoes, quarter them, remove seeds and stems, then dice. Wash the cucumber, halve lengthwise, scoop out seeds and dice halves. Peel the onion and cube it. Combine all ingredients with lemon juice, olive oil, salt, sugar and chili; taste and adjust.