Quick Corn Patties

Ingredients

• Salt
• 40 g corn grits (instant product, 3 minute cooking time)
• 70 ml milk (1.5% fat)
• 0.5 bunch Chives
• 0.5 bunch Parsley
• 100 g spelt flour (Type 630)
• 2 Eggs
• 140 g corn (drained weight, canned)
• Pepper
• 2 tbsp Rapeseed oil
• 80 g cream cheese (13% fat)

Instructions

1. 1.

   Boil 200 ml water with a pinch of salt in a small pot. Stir in the corn grits with a wooden spoon until they swell. Remove from heat, stir in 50 ml milk and let cool slightly.

2. 2.

   Meanwhile wash the herbs, shake dry and finely chop them.

3. 3.

   Add the corn grits to a bowl. Mix in flour, eggs, drained corn and half of the herbs with a fork. Season the batter with pepper.

4. 4.

   Heat 1 tbsp oil in each of two non‑stick pans over high heat. Drop the batter into portions of 2 tbsp and shape into small patties. Fry each side about 2 minutes until golden brown.

5. 5.

   Stir the remaining milk, remaining herbs and cream cheese together and season with salt and pepper.

6. 6.

   Drain the corn patties on kitchen paper and serve with the herb‑cream cheese.