Vegetable pancakes with peas and corn with roast beef and salad
- 300 g flour
- 2 TL Baking powder
- 4 Eggs (size M)
- 200 ml Buttermilk
- Salt
- 1 Can (s) (212 ml) Vegetable corn
- 100 g frozen green peas
-
100 g romaine lettuce span> - 50 g span> Spring onions
- 4 span> EL Wine vinegar
- 1 TL Mustard
- Pepper
- 1 EL span> honey
-
8 EL Sunflower oil - 4 stem (s) span> Parsley
- 8 discs
Roast beef cold cuts (approx. 20 g each) - 100 g Remoulade
45 minutes
easy
- 1.
- Mix the flour and baking powder. Add the eggs, buttermilk and a pinch of salt and stir to form a smooth batter. Pour corn into a colander and allow to drain. Add the peas and corn, except for 2 tablespoons, to the batter and stir in.
- 2.
- Clean the lettuce, wash, shake dry and cut into bite-sized pieces. Clean and wash the spring onions and cut into thin rings. Mix the lettuce and spring onions. For the vinaigrette, whisk together vinegar, mustard, salt, pepper and honey.
- 3.
- Beat in 4 tablespoons of oil drop by drop. Heat 4 tablespoons of oil in portions in a large pan. Bake 4 pancakes each in the pan. Fry the pancakes until golden brown, turning once. Wash the parsley, shake dry, pluck the leaves from the stems and chop.
- 4.
- Keep the finished pancakes warm. Arrange the salad, roast beef and pancakes on plates. Drizzle the salad with vinaigrette. Scatter the remaining corn on top. Place 1 tablespoon of remoulade on each of the pancakes and sprinkle with parsley.
- 5.
- Add the remaining remoulade.
1 person approx.:
- 740 kcal li>
- 3100 kJ
- 29 g protein
- 38 g fat
- 72 g carbohydrates
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