Spinach flakes with tartar, carrot and paprika

Name: spinach flakes with tartar, carrot and paprika
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 125 g flour; 2 Eggs; 400 ml milk; 100 g chopped spinach (pack 450 g, freezer), thawed; 50 g butter; forest carrots; 2 dishes beef tartar a 2 pieces, 200 g; 1 Red pepper in strips

A tasty Dutch recipe. The main course contains the following ingredients: meat, flour, eggs, milk, chopped spinach ((pack 450 g, frozen), thawed), butter, carrots, beef tartar (a 2 pieces, 200 g) and red pepper (in strips).

Ingredients

Directions

Put the flour in a bowl, make a well in the middle and break the eggs in it.
Add the milk while stirring and mix into a nice smooth batter.
Add the spinach to the batter and mix well.
Heat a knob of butter in a frying pan, add a large spoonful of batter and let it flow over the entire bottom of the pan.
Fry the flange for 3 minutes until the bottom is golden brown, turn the flange over and bake the other side for another 1 min.
Bake 3 more flanges and keep them warm under aluminum foil.
Clean the forest root and cut into 3 cm pieces.
Cook them in 4 minutes until al dente.
Heat the rest of the butter in a pan and fry the tarttails in 8 min.
So that they are nicely brown on the outside and still a little rosé inside.
Put the spinach flakes on plates, put a tartaartje on a half with some carrots there.
Fold the flange twice.
Put some strips of peppers..