Corn bean cakes with tomato salsa

We are happy to share with you this delicious recipe from top chef Joris Bijdendijk of restaurants such as Rijks and Bureau in Amsterdam .

What do you need?

1 egg 

100 ml of water

4 grams of salt 

1 tablespoon of ground cumin 

250 grams of corn flour 

10 grams of baking powder

1 teaspoon chili powder

250 grams mix of canned beans and corn 

For the salsa: 

4 colored tomatoes 

1 jalapeño 

4 sprigs of cilantro, finely chopped 

6 tablespoons of olive oil 

1/2 red onion chopped 

juice of 1 lime 

freshly ground pepper and salt 

125 grams of creme fraîche 

Start with the corn-bean cookies. In a bowl, beat the egg with the water and salt. Briefly heat the cumin in a dry frying pan over medium-high heat. In another bowl, mix the corn flour, baking powder, chili powder and cumin. Make a well in the center and pour in the egg mixture. Beat with a whisk until the batter is smooth. Drain the corn and beans and add them to the batter.

Heat olive oil over medium-high heat in a skillet. Using a spoon, scoop portions of batter into the pan and press lightly. The cookies may be as big or small as you like. Turn over after about 2 minutes so they are lightly browned. Bake the other side as well. 

For the salsa, cut the tomatoes into quarters and remove the pulp. Cut the tomatoes into small cubes. Halve the jalapeño, remove the seeds and seeds and cut into small cubes. Mix with the rest of the ingredients in a bowl and season with lime juice, salt and pepper. 

Serve the cookies with some creme fraîche and the tomato salsa on top. 

Bon appetit!