Crispy potato-corn pancakes on leaf spinach

Name: Crispy potato-corn pancakes on leaf spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small bunch of chives; 250 g creamy milk yoghurt; 150 g Low-fat curd; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg; 750 g leaf spinach (fresh or frozen); 1 Garlic clove; 2 Onions; 1 can(s) (212 ml) Corn grains; 800 g large potatoes; 1-2 TABLESPOONS Flour; 1 Egg (Gr. M); 2-3 TABLESPOONS Oil; 1 TABLESPOON Butter; 250 g frozen peas

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small bunch of chives
250 g creamy milk yoghurt
150 g Low-fat curd
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
7-10 Tbsp Nutmeg
750 g leaf spinach (fresh or frozen)
1 Garlic clove
2 Onions
1 can(s) (212 ml) Corn grains
800 g large potatoes
1-2 TABLESPOONS Flour
1 Egg (Gr. M)
2-3 TABLESPOONS Oil
1 TABLESPOON Butter
250 g frozen peas

Directions

1
For the dip, wash the chives, shake dry and cut into small rolls. Mix yoghurt, quark and chives. Season with salt, pepper and 1 pinch of sugar.
2
Wash, sort and drain fresh spinach. Defrost the frozen spinach. Peel garlic and onions. Finely dice 1 onion. Chop the garlic very finely.
3
Drain the corn for the buffers. Grate the remaining onion finely in a bowl. Peel and wash the potatoes and grate them roughly. Mix in the corn, 1 tbsp. flour and egg. If the mixture is still too liquid, add 1 tbsp. flour.
4
Season with salt and pepper.
5
Heat the oil in a coated pan. Fry approx. 12 buffers of the potato mixture in it in portions while turning them until golden brown. Place in a hot oven (approx. 50°C).
6
In the meantime heat butter in a wide saucepan. Sauté onion cubes and garlic in it. Add the spinach and cover and let it collapse. Add 6-7 tablespoons of water and frozen peas, bring to the boil. Simmer for about 2 minutes.
7
Season to taste with salt, pepper and nutmeg. Arrange the buffer on the vegetables. Add chives-yoghurt.