Courgette Corn Buffer

Name: Courgette Corn Buffer
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 2 (approx. 400 g) medium zucchini; 1 glass (370 ml) Corn Veal; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Polenta (corn semolina); 1 Egg; 750 g Potatoes; 1⁄2 Federation Parsley; 150-200 ml Milk; 2 TABLESPOONS butter/margarine

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
2 (approx. 400 g) medium zucchini
1 glass (370 ml) Corn Veal
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Polenta (corn semolina)
1 Egg
750 g Potatoes
1⁄2 Federation Parsley
150-200 ml Milk
2 TABLESPOONS butter/margarine

Directions

1
Peel and finely chop the onion. Clean, wash and roughly grate the zucchini. Drain the corn on the veal and cut into slices.
2
Heat 1 tablespoon of oil. Steam onion, zucchini and corn for 3-4 minutes. Season with salt and pepper. Stir in polenta and heat for 2-3 minutes. Let the mixture cool down. Stir in egg.
3
Peel, wash and coarsely chop the potatoes. Cook in salted water for about 20 minutes. Wash parsley and put something aside for garnishing. Chop the rest finely and mix into the corn mixture.
4
Heat 2 tablespoons of oil in a large coated frying pan. Add corn mixture as a buffer and fry for 2-3 minutes on each side. Turn carefully.
5
Drain the potatoes. Heat the milk and fat and add to the potatoes. Mash everything. Arrange the mashed potatoes and zucchini-corn pancakes. Garnish with parsley. Serve with sweet and hot Asian chili sauce.