Sweet corn pancakes
5 min.
Food processor 3200
3200
4200
5200
Serves 2 4 6 8
1
/
2
1 1
1
/
2
2
2356
1
/
2
cup
3
/
4
cup 1 cup 1
1
/
4
cups
2 tsp 3 tsp
5 tsp
2 tbsp
Sweet corn (9 oz can)
Eggs
All-purpose flour
Milk
5 min.5 min.
5 min.Preparation
2 min.2 min.2 min.
2 min.Cooking
•
Vegetables
73
4 6 9 12
To taste To taste
To taste
To taste
Parsley Sprigs
Salt & pepper
Rösti
Peel and rinse the potatoes. Dry them.
Peel the garlic, wash and dry the parsley, and put both in the Mini Bowl. Pulse 4
times.
Grate the potatoes using the 2-mm grating disc.
Put the grated potatoes in a large bowl, together with the chopped garlic and
parsley, salt and pepper. Mix thoroughly.
Heat half the oil and unsalted butter in a frying pan and add the grated
potatoes. Press down firmly to form a cake and cook over a moderate heat for
15 minutes.
By this time, the cake should be golden brown. Turn it out onto a plate.
Heat the rest of the oil and unsalted butter, slide the cake into the pan on the
uncooked side and cook for a further 15 minutes.
Delicious with roast chicken or beef ribs.
30 min.
Food processor 3200 3200 4200 5200
Serves 2 4 6 8
1
1
/
3
lb 2 lb 3
1
/
4
lb 4
1
/
3
lb
2468
2 tbsp 3 tbsp 4 tbsp 6 tbsp
Potatoes
Garlic cloves
Unsalted butter
25 min.20 min.
20 min.Preparation
30 min.30 min.30 min.
30 min.Cooking
••
Oil
2 tbsp 3 tbsp
5 tbsp
6 tbsp
2 mm
Put all the ingredients in the bowl with the metal blade and process for a few
minutes. Season.
Grease a small frying pan. Ladle the batter into the hot pan to make small
pancakes.
Delicious with poultry, game, etc.
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