DinnerBooks
Cornfriers with Avocadosalsa

Cornfriers with Avocadosalsa

Cooking Time45 m
Ingredients13
DifficultyHard
0
0
Idun Nilsson
The corn and mixed sphere meet here in small steaks that get a frazen surface after both panning and roasting in the forehead and oven. To them, a salsa with avocado is served which gives the right a fresh lift, paired with freshly cooked rice and a simple salad. This is food that feels homely right when it smells from the kitchen.

Ingredients

4 servings
  • Step: 1
    4 serving rice or other gry
  • Step: 2
    1 pc the mayskorn
  • Step: 3
    500 g mixed
  • Step: 4
    1 pc eggs
  • Step: 5
    1/2 tsk salt
  • Step: 6
    1 krm pepper
  • Step: 7
    1 msk paprika powder
  • Step: 8
    2 pc eggs
  • Step: 9
    1 1/2 dl fire bread
  • Step: 10
    1 msk oil
  • Step: 11
    2 pc avocado
  • Step: 12
    1 pc by chunky salsa
  • Step: 13
    1 pc main salad

Instructions

  • Step: 1
    Put the oven at 150°C.
  • Step: 2
    Cook the rice. Read the packaging how to do it.
  • Step: 3
    Cornfriers: Pour the corn in a sieve and let it run for a while.
  • Step: 4
    Mix the ferry with eggs, salt, pepper, pepper, pepper powder and corn. Form with clean and damp hands to 8 steaks (for 4 ports).
  • Step: 5
    Panning: Crack the eggs in a deep plate and gently whisper them with a fork. Pour the bread in another plate.
  • Step: 6
    Turn the steaks first into eggs and then in throat bread.
  • Step: 7
    Stick the steaks on both sides of oil in a pan until they get nice color. Put them in a safe form. Put in the middle of the oven about 5-10 minutes.
  • Step: 8
    Salsa: Share the avocadon and take out the core. Rub out of the avocadon with a tablespoon and ferment the meat and mix with the salsa.
  • Step: 9
    Cut the salad in pieces or just pick the leaves.
  • Step: 10
    Serve corn friers with rice, avocadosalsa and salad.

Näring

Calories749kcal
Carbohydrates74g
Fat33g
Protein38g
Serving Size4serving

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