Cheese balls with flap mushrooms

15 February 2012

Beat the egg-whites and grate the cheese

Mix the egg and cheese mixture with the muhsrooms and the sweet corn

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Amounts for servings:

3 pieces of egg-white

salt

black pepper

marjoram

1 piece of onion

1 glove of garlic

3 spoons of sweet corn

150 grams wheat flour

10 grams butter

150 grams breadcrumbs

150 grams Edam cheese

150 grams smoked cheese

100 grams flap mushroom

50 grams pleurotus/oyster mushroom

Difficulty:

Preparation time: 30 minutes

Cooking time: 20 minutes

Nutritional Information (one serving):

Calories

313 cal

Omega 3

158 mg

Omega 6

1064 mg

Vit. A

394 IU

DV:8%

Vit. B9

34 mcg

DV:9%

Vit. C

14 mg

DV:24%

Vit. D

Vit. K

4 mcg

DV:5%

225 mg

DV:23%

2 mg

DV:10%

31 mg

DV:8%

Cholesterol

32 mg

DV:11%

1. Use dried flap mushrooms. Soak them in warm water for about 20 minutes. Then dice them. Dice the oyster mushrooms, too.

2. Fry the finely diced onion in butter, add the diced flap mushrooms and oyster mushrooms, salt, pepper, crushed garlic, marjoram and braise while you gradually add the water used for soaking the flap mushrooms. Stir until the water has evaporated. Then remove from fire.

3. Beat the egg-whites and grate the cheese, then mix them. Add the mushrooms and the sweet corn. Mix well.

4. With wet hands make walnut-sized balls (be careful because they crumble easily) and pass them through flour, beaten eggs and breadcrumbs. Then fry them in hot oil.

5. Serve with ketchup.

Variations

For a less strong taste of flap mushroom you can use 20 g of dried flap mushrooms and 130 g of oyster mushrooms.