Corn Pucks with Roasted Beetroots and Potatoes

These corn pucks are incredibly delicious, and are something Jason had at a few lunch buffets at his work. After eating so many of them, he had to have the recipe so we could make them at home, and this is it 🙂

These pucks are great as the main part of a dinner, like we had tonight, or as a snack to have during your day, at a picnic, or even on the bike! You can adapt it as you like, to add different spices, but we think the original (from Chef Sofie Göransson) is still the best.

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Ingredients Serves 4
Cooking time: 45 mins

• 2 clove of garlic
• 2 tsp chili flakes or chili powder
• 100 ml polenta
• 300 g cooked corn (on the cob or tinned)
• 2 eggs
• 300 ml crème fraîche
• 50 ml corn flour or corn starch
• salt
• pepper
• 1 tbs sweet and sour sauce
• 1 kg beetroots
• 300 g potatoes
• oil

• Set oven to 225°C

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1. Peel the beetroots and wash the potatoes.
2. Cut the beetroots and potatoes into thick slices. (About 1 cm is good.)
3. Put a piece of baking paper on an oven-proof tray.
4. Spread out the sliced vegetables onto the tray.
5. Pour some oil over the vegetables and sprinkle a generous amount of salt and pepper on top.
6. Put the tray in the oven and cook for 25-30 mins, until starting to brown.
   
7. Finely chop the garlic.
8. Put the garlic, 1 tsp chili flakes (or powder), 50 ml crème fraîche, the eggs, polenta, corn, and corn flour (or starch) and mix well. Add salt and pepper to taste.
9. Put a frying pan on a medium-high heat with some oil.
10. Put a spoonful of the mixture on the frying pan and flatten to make pucks. Repeat so you have a few pucks in the pan.
11. Fry the pucks on each side for a few minutes, until golden and slightly firm. Repeat for all the mixture.
    
12. Mix 250 ml crème fraîche, 1 tsp chili flakes (or powder) and 1 tbs sweet and sour sauce in a bowl as a dipping sauce.
13. Put some beetroot, potatoes and pucks on a plate. Have some dipping sauce in a bowl to the side.
14. Enjoy!