Ingredients

• corn* (99,3%)
• salt (0,7%)

DE-ÖKO-013 / EU Agriculture

Information on production

Compared to conventionally baked waffles, corn cakes are produced by simply "puffing" them - quiet similar to preparing popcorn at home. The corn is filled into round baking trays. When both waffle moulds meet, the corn seeds burst due to exerted pressure. Starch exeed and "compresses" all corn grains - in this way a round and even corn cake is formed. Through this short baking process the nutrients are set free and become more digestible for us. Moreover this procedure causes the typical roasty taste.

Here our recipe recommendation for gourmets

Corn Cake Lasagne, 4 portions

Ingredients:

• 4 tomatoes, peeled and diced
• 2 paprika (red and green), diced
• 1 tin sweet corn
• 2 onions, diced
• 2 cloves garlic, chopped
• 1 pack Byodo Corn Cakes with Sea Salt
• 150 g Parmesan, grated
• 4 tbsp sour cream
• 2 tbsp Byodo Frying Oil Olive
• 3 tbsp red wine
• 1 tsp Byodo Red Wine Vinegar
• 1 ½  tsp raw cane sugar
• 1 tsp vegetable stock powder
• oregano, basil
• paprika powder, cayenne pepper
• salt

Preperation:
Heat frying oil in big pan and sweat garlic and onions until translucent. Add paprika and fry for a few minutes then add sweet corn, tomatoes and oregano. After approx. 5 minutes deglaze vegetable with wine and vinegar and refine with vegetable stock, sugar, paprika powder, cayenne pepper and salt. Boil down most of the fluid. Meanwhile stir Parmesan cheese with sour cream and preheat oven to 180 °C. Then alternately pile up corn cakes, vegetables and Parmesan-cream mixture (spread on vegetables) in casserole. Seal lasagne with cream layer and sprinkle with remaining Parmesan. Remove from oven after 15 minutes, garnish with basil leaves and serve. As a side-dish we recommend lettuce.

Our advice:
Replace sugar with 2-3 finely cut dates mixed in with vegetables.

Allergens

• fructose (naturally included)
• maize