Indian corn cookies

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Delicious Indian snack of corn and celery baked in sunflower oil, also called Frikadel djagung


Can of corn a 300 gr
60 g flour
few sprigs of celery
1 small red onion
2 cloves of garlic
2 eggs
sunflower oil
oil for frying
Pinch of ground coriander seed (ketumbar)
Pinch of cumin (djinten)
pinch of salt and pepper
Dip to serve with it, for example yogurt, chili or coriander dip
paper towel


Drain the corn kernels in a colander and rinse with cold water. Chop the garlic and onion finely and fry in a wok pan with a little oil until lightly brown. Finely chop the celery and add to the pan along with the corn and cook for 3 minutes, stirring.
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Season with coriander seeds, cumin and salt and pepper. Turn off the heat and add the 2 eggs to the pan. Then add the flour and stir with a spoon to create a sticky mass. If the mixture is still very thin, add some extra flour. Heat a layer of oil of about 1 to 2 cm in a pan to about 160 degrees (you will also notice when the oil is at temperature if the mixture starts to bubble immediately when you put it in the oil).
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Spoon about a tablespoon of the corn mixture into the pan with oil and flatten slightly, if necessary shape it into a circle with the spoon. Turn the corn cakes after 1 to 2 minutes, when they are a nice golden brown underneath. Also fry the other side lightly brown and then scoop them out of the oil with a slotted spoon and let them drain on a piece of paper. Serve them with a tasty dipping sauce.

Source: Leukerecepten by leukerecepten-nl.
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