Corn Cakes Following Chipolatas And Tomato Chilli Sauce


Frozen vegies arent just a side - here they are as a main ingredient!

The ingredient of Corn Cakes Following Chipolatas And Tomato Chilli Sauce

  • 500g lean beef chipolatas
  • olive oil cooking spray
  • 3 4 cup plain flour
  • 1 2 cup self raising flour
  • 2 eggs lightly beaten
  • 1 cup milk
  • 1 cup frozen vegetables pea capsicum and corn partially thawed
  • 2 tbsp chopped fresh basil leaves
  • 150g fresh ricotta cheese crumbled
  • baby rocket to service

The Instruction of corn cakes following chipolatas and tomato chilli sauce

  • heat a large frying pan beyond medium high heat spray sausages taking into consideration oil cook turning for 8 to 10 minutes or until cooked through transfer to a plate lined past paper towel cover to child support child maintenance warm
  • meanwhile sift flours into a bowl make a with ease in centre protest eggs and milk together in a jug pour into flour stir up until smooth stir up opinion in vegetable mix basil and ricotta season as soon as salt and pepper
  • spray a frying pan when oil heat on top of higher than medium high heat spoon 1 4 cup vegetable merger into pan repeat to make 4 cakes cook for 3 minutes each side or until golden and cooked through transfer to a plate cover to keep warm repeat to make 12 cakes minister to in the manner of chipolatas tomato chilli sauce see related recipe and rocket

Nutritions of Corn Cakes Following Chipolatas And Tomato Chilli Sauce

calories: 623 073 calories
calories: 27 3 grams fat
calories: 9 9 grams saturated fat
calories: 57 grams carbohydrates
calories: n a
calories: n a
calories: 34 grams protein
calories: 176 milligrams cholesterol
calories: 1075 milligrams sodium
calories: https schema org
calories: nutritioninformation

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