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Corn cakes with beetroot and apple salad

Golden corn cakes with feta melt in your mouth.
Bright beetroot and apple salad tastes crisp, tangy, fresh.
A warm, comforting plate that feels like sunshine.

lunch ⏱ 45 min 470 kcal / portion 60.0 g carbs / portion (estimated) vegetarian celeryeggglutenmilk 🔗 Original source

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Corn cakes with beetroot and apple salad
v7 · rb0e705f985 20260727Z1751 Corn Cakes 🎉 9.86 ml fennel seed 7.39 ml celery seed 2 pieces egg 2 tbsp plain flour 60 g feta coarse sea salt to taste black pepper to taste 5 g basil leaf 🔥 preheat the oven to 200°C grease the moulds with butter and line with baking parchment 🌀 mix the salad base in a bowl using greek yoghurt, sherry vinegar, olive oil, lemon juice, fennel seeds, celery seeds, parsley, and seasoning prepare the corn mixture in a food processor by pulsing corn kernels, shallots, and garlic 🌀 add fennel seeds, ground cumin, celery seeds, tarragon, baking powder, butter, egg yolks, salt, and black pepper, then blitz to combine 🌀 fold in the plain flour by hand and set the corn mixture aside 🌀 whisk the egg whites to firm peaks 🌀 fold one third of the egg whites into the corn mixture, then fold in the next thirds until fully incorporated divide the corn mixture between moulds insert a chunk of feta into each mould, pushing it halfway into the corn mixture 🔥 ⏱ 25-40 min bake the corn cakes until risen and golden and fluffy ⏳ ⏱ 10 min rest the corn cakes, then lift them out of the tray 🌀 add the beetroot and apple to the salad dressing just before serving and mix together gently 🍳 serve the warm corn cakes with beetroot and apple salad alongside and sprinkle with remaining fennel seeds and basil leaves 120 g greek yoghurt 2 tsp sherry vinegar 2 tbsp olive oil 2 tbsp lemon juice 15 g parsley 200 g beetroot 140 g granny smith apple 500 g corn 100 g shallot 3 pieces garlic 1 tsp ground cumin 15 g tarragon leaf 1 tsp baking powder 80 g butter half · 2 ml 2 ml beetroot, granny smith apple corn, shallot, garlic 5 ml ground cumin, tarragon leaf, baking powder, butter 5 ml half · 1 piece plain flour half · 1 piece half feta garnish remaining · 2 ml fennel seed basil leaf
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Preparation steps

  1. preheat the oven to 200°C
  2. grease the moulds with butter and line with baking parchment
  3. mix the salad base in a bowl using greek yoghurt, sherry vinegar, olive oil, lemon juice, fennel seeds, celery seeds, parsley, and seasoning
  4. prepare the corn mixture in a food processor by pulsing corn kernels, shallots, and garlic
  5. add fennel seeds, ground cumin, celery seeds, tarragon, baking powder, butter, egg yolks, salt, and black pepper, then blitz to combine
  6. fold in the plain flour by hand and set the corn mixture aside
  7. whisk the egg whites to firm peaks
  8. fold one third of the egg whites into the corn mixture, then fold in the next thirds until fully incorporated
  9. divide the corn mixture between moulds
  10. insert a chunk of feta into each mould, pushing it halfway into the corn mixture
  11. bake the corn cakes 25–40 minutes until risen and golden and fluffy
  12. rest the corn cakes 10 minutes, then lift them out of the tray
  13. add the beetroot and apple to the salad dressing just before serving and mix together gently
  14. serve the warm corn cakes with beetroot and apple salad alongside and sprinkle with remaining fennel seeds and basil leaves

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