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Maize pancakes with spinach filling
A nice mexican recipe. The vegetarian main course contains the following ingredients: egg and frozen spinach à la crème.
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Ingredients
Directions
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Hashing of flour, eggs, milk and pinch of salt.
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Halving cherry tomatoes. Drain corn and coarsely grind in the mincer or food processor. Mix with thyme together with the batter.
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Fry olive oil in two frying pans and bake two pancakes at a time to 8 pieces in total.
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Meanwhile, heat spinach according to directions on packaging.
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Cover half of pancakes with spinach and sprinkle with approx. 25 g of ground cheese per pancake.
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Heat pancake if necessary in pan or microwave.
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Season the tomatoes with salt and freshly ground pepper, sprinkle with olive oil and serve with stuffed corn pancakes.
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Nutrition
550Calories
Sodium0% DV2.325mg
Fat49% DV32g
Protein44% DV22g
Carbs15% DV44g
Fiber76% DV19g
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