Corn and Leek Biscuits
Allergens
Mustard
Milk ingredients
Egg
Gluten
For
Persons
1
shallot/n
8
tbsp
oil
5
tbsp
coarse-grained mustard
0.50
tsp
ground turmeric
1.50
dl
apple juice
3
dl
vegetable stock
2
dl
cream
1.50
tsp
Salt
0.50
tsp
Freshly ground pepper
1
tbsp
Cornflour
2
tbsp
Cold water
5
Egg/s
100
g
Wholemeal flour
2
A pinch of nutmeg, freshly grated
1
Leek(s)
350
g
Tinned sweetcorn
Mix the cornflour with the cold water in a small bowl, stir into the mixture and leave to simmer for a further 5 minutes.
For the sweetcorn and leek fritters, whisk the eggs and flour together in a bowl and season generously with 1½ teaspoons of salt, ½ teaspoon of pepper and nutmeg.
Cut the leek crosswise into very fine strips.
Heat 1 tablespoon of oil in a frying pan. Add the leek and sauté until soft, then add to the egg mixture along with the sweetcorn kernels and mix everything together.
Heat 2 tablespoons of oil in a frying pan. For each patty, place about 2 tablespoons of batter into the frying pan and fry all the patties in fresh oil until golden brown all over. Serve with the mustard sauce.
For the sweetcorn and leek fritters, whisk the eggs and flour together in a bowl and season generously with 1½ teaspoons of salt, ½ teaspoon of pepper and nutmeg.
Cut the leek crosswise into very fine strips.
Heat 1 tablespoon of oil in a frying pan. Add the leek and sauté until soft, then add to the egg mixture along with the sweetcorn kernels and mix everything together.
Heat 2 tablespoons of oil in a frying pan. For each patty, place about 2 tablespoons of batter into the frying pan and fry all the patties in fresh oil until golden brown all over. Serve with the mustard sauce.
Tips
The batter can easily be prepared in advance. However, the fritters should then be fried fresh.
A fresh salad or oven-roasted vegetables go well with the sweetcorn and leek fritters.
A fresh salad or oven-roasted vegetables go well with the sweetcorn and leek fritters.
Nutrients per portion 586kcal
CO₂ equivalent per portion 705g