Vegetable pancakes with peas and corn with roast beef and salad

For 4 people
  • 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
  • 50 g Spring onions
  • 4 EL Wine vinegar
  • 1 TL Mustard
  • Pepper
  • 1 EL honey
  • 8 EL Sunflower oil
  • 4 stem (s) 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
  • 3100 kJ
  • 29 g protein
  • 38 g fat
  • 72 g carbohydrates

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