Indonesian Corn Cookies


1 can of corn
1 egg
bunch of flat parsley
1/2 red onion
1 garlic clove
1 teaspoon of coriander powder
pepper and salt
Coconut oil

Drain the corn and store the juice. Put slightly more than half of the corn together with the other ingredients in the food processor, except the flour and the juice. Mix this well together. Then add a little flour for the thickness and some juice of the corn. Finally, stir in the remaining corn kernels.

Heat the coconut oil in a high pan, as soon as the oil is hot, take a tablespoon of the mix and bake it golden brown in the oil.

Delicious with some rice and vegetables or as a snack.