Corn cakes with beetroot and apple salad

lunch · ⏱ 45 min · 6 portions · 60.0 g carbs / portion · vegetarian · allergens: celery, egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/687/corn-cakes-with-beetroot-and-apple-salad/