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Sweetcorn and courgette patties
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 170
  • Fat about 6g
  • Carbohydrates about 22g
  • Protein about 7g
This is needed
This is needed for 12 piece
  • 275 g half-white flour
  • 0.75 tsp salt
  • 2 egg
  • 0.5 tsp sodium bicarbonate
  • 2.5 dl buttermilk
  • 0.5 tsp baking powder
  • 1 tin corn kernels (approx. 285 g), drained
  • 1 tbsp olive oil
  • 1 courgettes, roughly grated
  • 40 g baby spinach, roughly chopped
  • olive oil for frying
Quark dip
  • 1 tbsp olive oil
  • 250 g half-fat quark
  • 0.25 tsp salt
  • 2 tbsp plain greek yoghurt
  • 10 g baby spinach, finely chopped
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And that's how it's done
And that's how it's done
In a bowl, mix the flour with all the other ingredients up to and including the baking powder, then make a well in the centre. Combine the buttermilk, eggs and oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Stir in the sweetcorn, courgette and spinach.
Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make patties of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 2 mins. until the underside separates from the pan, turn the patties, cook for a further 2 mins., cover and keep warm, repeat these steps with the remainder of the batter.
Quark dip
Combine the quark, yoghurt and oil. Stir in the spinach, season with salt. Serve the dip with the patties.