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The yolks are mixed with salt, sugar, pepper, corn and flour, then add the beaten egg whites.
Take a spoonful of the composition and pour it into the pan, frying the meatballs on both sides in hot oil.
Remove on napkins to absorb excess oil.
Very good, unexpectedly good.
Spicy corn meatballs
Today being a more relaxing day, I had time to prepare spicy corn meatballs for breakfast, an easy to make, filling and tasty dish. If you do not always have the time and / or desire to cook your breakfast, you should know that you can very well consider these corn meatballs and as a snack between meals or even as an appetizer, when you have guests at the table, because they are excellent when served at room temperature.
For the preparation you need the following ingredients: 250 g corn kernels, boiled 4 eggs 3 tablespoons coconut flakes 4 green onion strands (white part only), finely chopped 1 dried onion, finely chopped 3 cloves garlic, finely chopped 25 g ginger root, finely chopped 1 pepper chili, finely chopped + one that you will cut into thin strips, at the end, to serve 1 teaspoon coriander seeds, mashed 1 teaspoon black cumin seeds, mashed 1 tablespoon peanut oil corn oil, for frying salt and black pepper , ground a few sprigs of parsley, to serve 1 lime, cut into thin slices, to serve.
Preparation of spicy corn meatballs: Grind the coriander seeds and black cumin in a mortar. Put in a blender dried onion, garlic, ginger, ground cumin and coriander seeds, and process until you get a homogeneous paste.
Finely chop the green onion, then put a pan on the fire and heat the peanut oil.
In the well-heated oil, add the pasta prepared in a blender, which you will cook for 1-2 minutes, stirring frequently, until the ingredients start to release their aroma and the pasta turns a little colored. When you have reached this result, remove the paste on a plate and let it cool.
Meanwhile, place the eggs in a bowl, season with powdered salt and freshly ground black pepper, and beat well until frothed.
Add, over the eggs, coconut flakes, corn kernels and green onions, then mix well so as to obtain a homogeneous composition.
Add the pasta to the bowl, and mix again.
Heat a thin layer of corn oil. Once the oil is well heated, take a tablespoon of the egg mixture and pour it into the pan.
Brown the corn meatballs, on each side approx. 2 minutes, until golden, then remove them on a paper towel to drain excess oil. Do this until you have finished the whole composition.
At the end, place the meatballs on the plates, decorated with thin strips of chili peppers and fresh parsley threads, at which point the delicious spicy corn meatballs can be served, along with lime slices and sauces as desired.
Meatballs with corn and avocado sauce
When I organize a meal with family or friends, I always run out of ideas for appetizers and I always go back to the same recipes for stuffed eggs, caviar salad and other wonders that I got a little bored of. Not that they wouldn't be good, but at some point you get to a saturation stage and you don't seem to have any idea what else you could do. So I set out to be more and more creative, not only with desserts, but also with the salty side. And so we came to these very colorful meatballs, with an interesting texture and sweet-salty taste. They are good and simple, but avocado salsa brings freshness to the whole equation and a splash of color, without neglecting the nutritional elements.
For meatballs you need: a can of sweet corn (about 400g), drained well, 70g white flour, a few chopped parsley, 2 eggs, 1 chopped green onion, salt and pepper to taste, a few tablespoons of oil for frying.
Combine corn, flour, eggs, green onions and parsley in a bowl. Mix well then season with salt and pepper. Heat a few tablespoons of oil in a pan then put with the spoonfuls of the cornstarch mixture. Fry on each side until golden.
For salsa you need: 1 avocado, diced, 1 red onion, finely chopped, a few cherry tomatoes (a mix I had), diced, juice of 1 lime, salt and pepper to taste.
Combine all ingredients in a bowl and season with salt and pepper to taste.
Place the meatballs on a plate and finish with avocado salsa. Enjoy your meal!
Pumpkin and corn meatballs
They are made very quickly and easily and, in addition, you can combine them with anything you find in the fridge. And adults and older children can also receive a yogurt sauce as a dressing. And the coconut oil used is very good because it does not change its composition at high temperatures, so it does not produce the harmful effects that other cooking oils have.
- 2 medium squash, put on a large grater
- 400 gr canned sweet corn grains
- 60 gr wholemeal flour
- 2 beaten eggs
- 1 handful of fresh, chopped dill
- salt and pepper to taste
- 125 ml coconut oil
Method of preparation
In a bowl, mix the grated zucchini with salt. Leave it like this for 10 minutes, then put it in a kitchen towel and squeeze the juice.
Meanwhile, mix the corn kernels with the flour, beaten eggs, salt and pepper. Add the grated zucchini and mix the composition well until smooth.
Heat the coconut oil over medium heat in a frying pan. With a spoon, take pieces of dough and fry them (three to four minutes on each side).
Once done on both sides, remove the meatballs on a plate covered with a paper towel to absorb excess oil.
Falafel - Chickpea Meatballs
I never ate falafel, my curiosity tried what was right, but I was not sure of success. Now you gave me the confidence to try, but without an egg, to be fasting.
PS. To shorten the soaking time of the chickpeas you can put them with hot water.
I suffered the same with falafel, but in the end I put an egg in it! : D I don't hit my head with dry chickpeas, it's easier with canned chickpeas :)
I tried most of the recipes and to my surprise they really succeeded! I would be happy if you would publish some oriental recipes
Maria, in a normal world, we should be surprised when we do NOT get the recipes found on culinary blogs :) But, unfortunately, many recipes are written in a hurry, just to be in number (to generate as many money). In general, I avoid oriental recipes because of the exotic ingredients, but I will try to publish some more accessible to Romanians. For starters, I recommend you try an almost Romanian oriental recipe: suberek :)
Falafel without coriander is like hot and awakened beer.
Thanks for the advice, I didn't think coriander was that important. However, it is listed with the ingredients of the recipe and I even specified that it must be put in the falafel. But at least I found out now that I like hot and awakened beer, because I liked falafel even without coriander :))
I have cooked falafel many times. I recommend using dry chickpeas, soaked overnight, this will give a coarser texture. It should not be ground too much. It does not use cumin but Turkish cumin which, although it looks the same, has a completely different flavor. In English it is called cummin, and in the East it is also called "quotghira" (Urdu, Hindi, Persian) and is widely used in Indian, Arabic and Mexican cuisine.
Falafel is served with lettuce, tomatoes and necessarily a sesame paste sauce (tahini).
George, thank you for all the information you were kind enough to share with us.
With pleasure and be useful
I went in to get a little inspired, in this heat I stopped at your chickpea salad. I'm the No. 1 fan. I went in out of curiosity to see the Falafael recipe. I ate in Egypt and I was curious to see if it was done the same way. I would only mention one. Contrary to expectations, Egyptians do not eat very fast but only very spicy. I will make the recipe (on a rainy day) and instead of hot paprika I will only put coriander. For Egyptians coriander (powder, not fresh) is like dill for you :).
Thank you very much for the fried rhubarb, it's on Saturday's menu!
Years, thank you for the information. I didn't know that the Egyptians like coriander so much :) I think they would be a little surprised to hear that I'm not at all attracted to powdered dill :))
Ever since I discovered falafel, when someone else eats shaorma next to me, I can "fight" with this vegetarian dish. :) And it's really delicious!
I would really like to try this weekend, I think it's a good food to take to work and eat at lunch.
I forgot to ask: why put baking soda? What is his role?
My question may seem silly, but I'm new to cooking, and my family doesn't use baking soda in their meals.
Don't worry, your question doesn't seem silly at all - I asked it too when I saw someone put baking soda in the water in which the beans were boiling :) It is put to soften the chickpeas.
Thanks a lot for the answer. But if I use canned chickpeas, which is already soaked, do I still have to put baking soda? I put canned chickpeas directly in the composition, right?
No problem. Yes, canned chickpeas must be put directly in the composition, just like in the recipe images. Even so, you still have to put baking soda in the falafel, but you can give it up in case you can't stand the taste.
I admit I cheated! Don't throw tomatoes at me :). I found out that I can buy falafel composition from oriental shops. I thought that they know best how to prepare falafel and they also have those spices without which the taste of the meatballs will not be the same. There are plenty of shops in the Obor area, and the price is very ok. I paid 9 lei for 500 grams. I also bought sesame seeds as the seller told me, but I didn't add salt, and here I was wrong because. we only know what salt is like in dishes.
But the composition had such a good aroma.
Without tomatoes, we better throw with chickpeas: P And as the recognized mistake is half forgiven, we will boil the chickpeas before, so that it is not too hard :)))
In his haste to tip you with sesame, the seller just forgot to warn you about the salt that was missing from the falafel :) I think the poor boy got excited.
You probably already know how much I like it vegetable meatballs In general, but this corn meatball recipe is simply wonderful! In addition, it cooks quickly and is full of nutrients. Try it without hesitation!
Today I have prepared a super quick and easy recipe. For me, today was one of those days when I didn't have much time available and I needed one quick solution for lunch. Meatballs are always a good solution in such situations! & # 128578
The corn muffins just turned out great, so I decided to share this recipe with you. Believe me, they are so easy to make that even a child could prepare them! So this corn meatball recipe is ideal for those days when you only have a few minutes to prepare a tasty meal.
And, although I like my food to be ready quickly, I would never sacrifice the taste and quality of the dishes I eat. So, although this recipe is there to save your day when you do not stay great with time, you will still have a delicious meal. And I think I have already managed to convince you that these meatballs are extraordinary!
You are probably wondering now what you need to have in the kitchen to start preparing meatballs. I tell you & ndash it is very possible that you already have everything you need!
The main ingredient is corn, obviously. The good news is that this recipe goes great with both fresh and frozen corn. So, don't worry, you can enjoy this tasty dish at any time and day of the year.
Here's something you need to keep in mind, though - if you decide to use canned corn, drain all the excess liquid well. The corn will need to be dried when you mix it with the other ingredients.
Of course, corn is not the only ingredient in today's recipe. We want these meatballs to come out flavorful and full of flavor, don't we? So, in addition to the basic ingredients, you can add extra toppings for serving, such as green onions. and a little garlic. Don't forget the frying oil and you're done & ndash you have everything you need to prepare some quick and tasty meatballs! As I told you, you probably already have everything in your kitchen or closet.
Okay, but how do they prepare? It couldn't be easier! & # 128578
The corn meatball recipe does not involve much effort and is the kind of recipe where you only need ingredients and a bowl in which you will mix them all. And cooking is also super fast and easy!
First, prepare a plate on which you will place the meatballs. Cover it with a few paper towels so that all the excess oil is absorbed. Then it's time to prepare the pan. After the oil has heated up, add about 2-3 tablespoons of the dough to the pan. Spread it in circular shapes and cook the meatballs for 2 to 3 minutes and then turn them on the other side.
Then you just have to wait until they are browned and make sure they are cooked evenly and completely. When the meatballs are ready, take them out and place them on the plate covered with paper napkins. Ta-daaaam!
When everything is ready, add your favorite toppings and vegan sauce and that's it! Dinner (or, why not, the lunch or maybe even breakfast, who am I to judge you?) is ready!
Ah, did you know that although it contains carbohydrates, corn is very healthy for us? It is rich in vitamin C, magnesium, B vitamins and carotenoids, such as lutein and zeaxanthin. Corn contains very little fat and is also a good source of fiber. Another good reason to choose this recipe!
I think we've talked enough and it's time to move on to my favorite part & ndash cooking. So, gather all the ingredients and follow the steps below. I am sure that these corn meatballs will come out great!
And if you finally realize that you have cooked more than you can eat, be carefree! These meatballs keep very well in the freezer. You can share them with friends and family, you can eat them all at once, enjoy them anyway you like! And, as usual, don't forget to tell me how it went in the comments!
Ingredients for the vegetable soup with corn soup
- 600 g red / yellow potatoes
- 300 g corn
- 1 red pepper
- 8 slices of bacon
- 2 green onions
- 150 g Greek yogurt
- 25 g butter
- 1 teaspoon thyme
- 1 carrot
- 1 medium onion
- 2 bay leaves
How do we prepare the recipe for vegetable soup with corn?
In a pot of about 2-2.5 l melt the butter and add the bacon cut into small pieces. Heat it for 5 minutes until it starts to brown.
Meanwhile, prepare the vegetables: finely chop the dried onion, clean the red pepper from the seeds and cut it into small cubes, clean the carrot and cut it into small pieces, crush the garlic and peel the potatoes and cut them into cubes.
Add the chopped onion, carrot and garlic over the bacon and cook for another 10 minutes on high heat, stirring constantly.
Add the potatoes, peppers, bay leaves, thyme, and corn, mix well and add water until covered. Season to taste with salt and pepper and let it boil for 40 minutes until the potatoes are soft and the fork enters easily. Until it starts to boil, let it simmer and then simmer.
If foam forms on top during boiling, take it with a spoon and throw it away.
You can eliminate Greek yogurt and bacon from the recipe, and corn vegetable soup will be suitable for those who are fasting or are vegetarians.
After the potatoes are cooked enough, take the pot off the heat and let it cool for 10 minutes. Discard the bay leaves, add the Greek yogurt and season again with salt and pepper if needed. Mix well and serve.
Serve warm with finely chopped green onions, or if you want something refreshing for a hot day, it is just as tasty and cold. I recommend you try the boiled corn recipe. & # 128578
The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.
Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.
Don't you like to eat fast, good and cheap? Well, summer is the perfect time for that. In recent years, more and more Romanians are beginning to realize, especially in summer, that the best vegetable is, in fact, a vegetable and not pork. And it's good that, at least for a few months, vegetables have the upper hand.
I try to use vegetables as much as possible, in as many different ways as possible, even if sometimes I stray quite far from the original destination of some of them. For example, if most people prefer this summer corn boiled or baked, I turned it into meatballs.
Yes, milk corn is in the markets and it is perfect. It has shaped berries, but they are tender, crunchy, juicy. So take advantage of it now, in a month's time it already seems too "old" to me.
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For these meatballs you need about 5-6 large pigeons or about 8 smaller cobs. Peel a squash, grate it and squeeze the juice. Then form the composition of meatballs from corn kernels, an egg, chopped dill, 2-3 strands of chopped green onions 1-2 tablespoons flour and 2 tablespoons grated cheese. Season with salt and pepper. It is important to use fresh corn grains and not frozen or canned ones, because fresh corn contains starch, which will make the meatballs slightly crunchy.
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Form the meatballs (you must have wet hands) and fry them in hot oil, then take them out on paper towels. The perfect accompaniment is a tzatziki salad, light and cool. But a cucumber salad with vinegar and onions or a spicy tomato salsa are just as good.
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Rinse the peas and corn, clean and cut the carrot into small cubes, boil the chickpeas and remove the skins.
Put all the vegetables in a bowl and mash them lightly with a mashing utensil. Do not turn the composition into a paste, but keep pieces of vegetables for a crunchy texture.
After mixing the vegetables, beat the egg and incorporate it into the composition. Finely chop the mint and put it in the meatball mix.
Form round balls of the same size. Put the breadcrumbs or panko in a plate, along with salt and pepper.
Mix well, then pass each meatball through this mix.
You can fry the meatballs in a pan, in sunflower oil, or you can bake them in a tray covered with baking paper. Serve with a summer salad.
200 g of boiled corn
1 avocado copt
2 eggs, a little salt
5-6 tablespoons breadcrumbs
2 cloves of garlic
2 sprigs of green onion
1 red bell pepper
Boil the corn. You can also use canned corn, which you can drain well. However, canned food also has sugar. Peel a squash, grate it and cut it into very small cubes. Finely chop the onion. Peel an avocado and put it in a blender until it becomes a paste. Beat eggs well, add crushed garlic, avocado paste, corn, bell pepper, onion and breadcrumbs and mix well. You can add more breadcrumbs until the mixture thickens enough to form meatballs in it. Put baking paper in an oven tray, grease it with a little butter or oil and place the meatballs. Put the tray in the oven at 230 degrees Celsius for 15-20 minutes. Don't forget to turn the meatballs after 10 minutes.
Ingredients for vegetable meatballs
- 1 350-400 gram zucchini or 1 large kale and 2-3 carrots / cauliflower and mushrooms and bell peppers etc.
- 50 gr. cheese & # 8211 optional (give up if you are preparing the fasting version)
- 4 tablespoons breadcrumbs & # 8211 2 I put in the dough and in another 2 tablespoons I rolled the meatballs before frying them
- 1 large potato (250-300 grams)
- 2 eggs / 1-2 tablespoons inactive yeast flakes
- 1 link greenery & # 8211 parsley, dill
- 3 & # 8211 4 cloves of garlic
- freshly ground black pepper
- frying oil