Spinach Pesto

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Ingredients

4 servings

500 g
1
150 g
70 g
2 Mini-potatoes
Zucchini
Canned corn
Peas (frozen)
Eggs 1 tea sp
1
250 ml
90 g
1/2
70 g Paprika powder
Red onion
Milk (plant-based)
Flour
Lemon
Tomato paste

Prep

5 min

1. Dice onion
2. Grate zucchini

Cook

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

medium/high heat ~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