Corn pancakes with tomato-cucumber sauce

Name: corn pancakes with tomato-cucumber sauce
Total time: 25 min
Yield: 4
Ingredients: 6 egg; 250 gram oatmeal; 100 gram frozen spinach; 250 gram maize; 1 teaspoon curry powder; 1 teaspoon thyme; 100 gram butter; 2 meat tomato test test test test test test for the sauce; 2 tomato test test test test test test for the sauce; 1 little cucumber test test test test test test for the sauce; 0.5 cucumber test test test test test test for the sauce; 5 tablespoon yogurt test test test test test test for the sauce; 1 tablespoon tomato paste test test test test test test for the sauce; 1 tablespoon tomato ketchup test test test test test test for the sauce

Ingredients

6 egg
250 gram oatmeal
100 gram frozen spinach
250 gram maize
1 teaspoon curry powder
1 teaspoon thyme
100 gram butter

2 meat tomato test test test test test test for the sauce
2 tomato test test test test test test for the sauce
1 little cucumber test test test test test test for the sauce
0.5 cucumber test test test test test test for the sauce
5 tablespoon yogurt test test test test test test for the sauce
1 tablespoon tomato paste test test test test test test for the sauce
1 tablespoon tomato ketchup test test test test test test for the sauce

Directions

Mix the ingredients for the sauce and season with salt and pepper.
Beat the eggs with the oatmeal, spinach, corn, curry, salt and pepper. Heat a knob of butter and spoon 3-4 portions of the batter into the pan.
Press slightly flatter and fry the pancakes 2-3 minutes per side. Cook until everything is done and serve in piles with the sauce.