Zucchini and corn quiche with mashed potatoes

Name: Zucchini and corn quiche with mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 400 g Courgette; 1 glass (370 ml; separation weight: 190 g) Corn Veal; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp ground cumin; 80 g Cornmeal; 1 kg floury cooking potatoes (e.g. Afra); 1 collar Coriander; 250 ml Milk; 2 TABLESPOONS Butter or margarine

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
400 g Courgette
1 glass (370 ml; separation weight: 190 g) Corn Veal
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp ground cumin
80 g Cornmeal
1 kg floury cooking potatoes (e.g. Afra)
1 collar Coriander
250 ml Milk
2 TABLESPOONS Butter or margarine

Directions

1
Peel and finely chop the onion. Wash, clean and roughly grate the zucchini. Drain the corn on the veal and cut into slices. Heat 1 tablespoon of oil, add onion, zucchini and corn and fry gently over medium heat for 4-5 minutes, turning frequently.
2
Season with salt, pepper and cumin. Add corn flour and heat for 2-3 minutes while stirring. Let the mixture cool down. Peel and wash the potatoes and cut them into pieces. Cook in boiling salted water for about 20 minutes.
3
Wash the coriander, dab dry, put something aside for garnishing. Chop the rest finely and mix into the corn mixture. Form about 8 cakes from the mixture. Heat 2 tablespoons of oil in a large, coated pan.
4
Fry the cakes for 2-3 minutes on each side, turning them carefully. Drain the potatoes and let them evaporate. Add milk and fat and mash everything to puree. Serve the chicken with the puree, garnish with coriander.
5
Sweet-hot Asian chili sauce tastes good with it.