Continuing my love for the appe pan , this recipe is a low cal version of an time favourite vegetarian appetiser . The rocket leaves added an extra twist of flavour ,paired perfectly with the cheese.
Served with a fresh tomato salsa
Ingredients (makes roughly 15 balls)
2 cups boiled fresh corn kernels
1 slice of whole wheat bread
1 cup grated cheese (reduce for a lower calorie version)
3/4 cup chopped rocket leaves
1 teaspoon fresh black pepper
Salt to taste
1 chopped green chilli
2-3 tablespoons cornflour
Few drops oil to grease the pan
1. Pulse the corn in the blender into a roughly ground paste
2. In the dry blender, break the bread into big pieces and grind into fine breadcrumbs
3. Mix all the ingredients in a bowl
4. Place the pan on high flame to pre-heat
5. Grease your palms with oil and shape the dough into round balls, size of the appe pan moulds
6. Once the pan is hot, reduce the flame to slow -lightly grease the moulds and place the balls in the individual moulds.
7. Once the lower side is browned, flip over and brown the other side
8. Serve hot, with ketchup or salsa
Served with a fresh tomato salsa
Ingredients (makes roughly 15 balls)
2 cups boiled fresh corn kernels
1 slice of whole wheat bread
1 cup grated cheese (reduce for a lower calorie version)
3/4 cup chopped rocket leaves
1 teaspoon fresh black pepper
Salt to taste
1 chopped green chilli
2-3 tablespoons cornflour
Few drops oil to grease the pan
1. Pulse the corn in the blender into a roughly ground paste
2. In the dry blender, break the bread into big pieces and grind into fine breadcrumbs
3. Mix all the ingredients in a bowl
4. Place the pan on high flame to pre-heat
5. Grease your palms with oil and shape the dough into round balls, size of the appe pan moulds
6. Once the pan is hot, reduce the flame to slow -lightly grease the moulds and place the balls in the individual moulds.
7. Once the lower side is browned, flip over and brown the other side
8. Serve hot, with ketchup or salsa
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