Potato-corn pancakes on spinach-peas-vegetables
easy
75 mins
75 mins
Ingredients
- 1 can(s) (212 ml) Vegetable maize
- 800 g Potatoes
- 2 Onions
- 1-2 TABLESPOONS Flour
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g frozen young peas
- 750 g Spinach
- 1 Garlic clove
- 1-2 TABLESPOONS Butter
- 250 ml Vegetable broth
- 7-10 Tbsp grated nutmeg
- 1 small bunch of chives
- 250 g creamy milk yoghurt
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Sugar
- 7-10 Tbsp Oil
- baking paper
Directions
- 1
Put the corn in a sieve and let it drain. Peel, wash and roughly grate the potatoes. Peel onions. Grate 1 onion finely, dice coarsely. Mix potatoes, grated onion, corn, flour and egg.
- 2
Season with salt and pepper. Line 2 baking trays with baking paper and brush lightly with oil. Form 6 buffers per tray from 2-3 tablespoons of mixture. Bake one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 25 minutes.
- 3
In the meantime thaw the peas. Clean the spinach, wash thoroughly and drain in a colander. Peel garlic and chop finely. Heat the butter in a wide saucepan. Sauté garlic and diced onion in it.
- 4
Add spinach in portions and steam for about 3 minutes. Add broth and peas and cook for about 4 minutes. Season to taste with salt, pepper and nutmeg. Wash the chives, dab dry and cut into small rolls.
- 5
Mix yoghurt, oil and chives. Season to taste with salt, pepper and sugar. Arrange buffer on spinach-peas-vegetables. Add chives and yoghurt.
Nutrition Facts
370 kcal
46 g
12 g
17 g
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