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Creamy Corn Cake With Avocado Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2165.233
Energy (kCal)77982.461
Carbohydrates (g)15391.9403
Total fats (g)849.939
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to hot. | 2. Oil deep 23cm-round cake pan, line base and side with baking paper. | 3. Combine egg yolk, flour, corn kernels and creamed corn in medium bowl. | 4. Beat egg whites in small bowl with electric mixer until soft peaks form. | 5. Fold into yolk mixture. | 6. Spread mixture into prepared pan. | 7. Bake, uncovered in hot oven about 30 minutes or until browned lightly and cooked through. | 8. Cut cake into 8 wedges, serve with avocado salsa. | 9. AVOCADO SALSA: | 10. Combine ingredients in small bowl. | 11. Toss gently. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    self raising flour 1/2 cup - - - -
    corn kernel 420 rinsed drained 77578.2 15320.214 2143.764 840.924
    corn 310 g creamed 266.6 57.97 10.137 4.185
    egg white 2 34.32 0.4818 7.194 0.1122
    cherry tomato 500 quartered - - - -
    avocado 200 - - - -
    red onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    coriander 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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