Pestonudeln mit Spinat

[wpbb post:excerpt length=’55’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Zutaten

4 Portionen

500 g
1
150 g
70 g
2 Mini-potatoes
Zucchini
Mais aus der Dose
Erbsen (tiefgekühlt)
Eggs 1 tea sp
1
250 ml
90 g
1/2
70 g Paprika powder
Rote Zwiebel
Milk (plant-based)
Flour
Zitrone
Tomatenmark

Vorbereitung

5 min

1. Zwiebel würfeln
2. Grate zucchini

Kochen

25 min

In a bowl, mix corn, grated zucchini, paprika powder, eggs, flour and 40 ml of the milk together

start with three quarters of the flour (add more if needed) and drain corn before adding, season with salt and pepper to taste ~5 min

In the meantime, sauté potatoes

auf mittlerer/hoher Hitze ~5 Min

In a second pan, start baking the fritters

laddle in one spoonful for each fritter at a time, in plenty of oil, medium/high heat ~5 min

repeat for each fritter, if possible bake multiple at the same time

Add onion to potatoes

~5 Min

In the meantime, make a sauce from half a lemon, tomato paste and the remaining milk in a small pot

stir often whilst gradually heating up ~5 min