Potato pancakes au gratin

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Spread the potato pancakes on a baking tray lined with baking paper. Sprinkle with 4 tablespoons of oil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Peel and finely dice garlic and onion. Drain the corn mixture

2. 2

   Heat 2 tablespoons of oil in a frying pan. Fry the minced meat until crumbly. Add onion and garlic, fry briefly. Add tomato paste, sweat briefly, add 100 ml water and braise everything briefly. Drain mozzarella and cut into cubes. fold corn mixture into the minced meat, season with salt, pepper and sugar

3. 3

   Peel ginger and garlic and dice finely. Wash and finely chop the chilli pepper. Mix 150 ml oil, lime juice, ginger, garlic and chili. Wash the chicken parts, dab dry. Halve the legs at the joint. Place the chicken parts in the marinade. Cover and chill for about 6 hours, preferably overnight. Turn from time to time. Remove the chicken parts from the marinade, wiping off the garlic, chilli and ginger cubes. Set the ginger marinade aside. Brush a baking tray with a little oil. Place the chicken pieces on top and season with salt. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes. Wash the cucumber and slice or cut into fine slices. Peel and finely chop the onion. Season vinegar with salt, pepper and sugar. Add 2 tablespoons of oil. Stir onion and cucumber into the marinade. Leave to stand for approx. 30 minutes. Stir yoghurt until smooth. Season to taste with salt and pepper. Stir in half sesame seeds. About 5 minutes before the end of the frying time, brush the chicken parts with maple syrup and a little ginger marinade and finish frying. Serve everything. Sprinkle the rest of the sesame seeds over the chicken pieces. Serve with cucumber salad and yoghurt. Garnish with corn salad

Nutrition Facts

KCAL
290 kcal

CARBS
16 g

FATS
19 g

PROTEINS
14 g