Corn Pan

For the corn pan, heat oil in a frying pan. Add finely chopped onion and diced carrot. Cook slowly over medium heat until browned.

Using a lattice ladle, fish the vegetables out of the oil and transfer to a plate. Turn heat to maximum. Fry mince in pan until hot.

Then add 2 tablespoons of flour and add about 1/4 liter of water. Season with salt, pepper and soup seasoning. Add corn and the parsley and simmer again for about 5 minutes. Serve with rice or noodles.

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