Corn Pancakes with Lamb and Vegetable Filling
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
8
- For the pancakes
- 1 can Corn (400 grams)
- 3 eggs
- 250 milliliters milk
- 4 Tbsps Pastry flour
- 2 tsps thyme (chopped)
- salt
- freshly ground peppers
- vegetable oil (to fry)
- For the filling
- 300 grams lamb (from the leg)
- 1 shallot (finely chopped)
- 2 garlic cloves
- 200 grams Kidney beans (canned)
- 200 grams Corn (canned)
- 2 Tomatoes (scalded, skinned, halved, seeded and diced)
- 2 scallions (trimmed and cut into thin rings)
- 1 Tbsp Tomato paste
- 3 Tbsps dry white wine
- 3 Tbsps Crème fraiche
- 1 Tbsp olive oil
- salt
- freshly ground peppers
Preparation steps
1.
For the pancakes, drain the corn and puree together with all the pancake ingredients (except oil) in the blender. Heat oil in a pan and fry 8 thin pancakes from the batter in succession. Keep the pancakes warm.
2.
For the filling, heat olive oil in a pan and sear the lamb slices in it. Season with salt and pepper. Reduce the heat, add shallot and crushed garlic, and fry. Stir in the tomato paste, pour in the white wine, add the drained beans, tomatoes, scallions and corn, and simmer for about 5 minutes. Mix in the cream fraiche and season with salt and pepper.
Spread the filling over each pancake and fold. Serve with salad.
