Crispy courgette & potato pancakes with crumbled feta, sun dried tomatoes & coriander
Ingredients
500 grams potatoes, unpeeled
2 medium courgettes
1 garlic clove, crushed
3 spring onions, finely chopped
2 coriander, freshly chopped, plus to garnish
200 grams feta cheese, crumbled
1 juice of lime
1 flour
1 egg, lightly beaten
sea salt
black pepper
200 grams feta cheese, crumbled
4 sun dried tomatoes, chopped
2 coriander, chopped
1 olive oil
Instructions
STEP 1/5
Place all ingredients: courgettes, beaten egg, flour, chopped spring onions, coriander, garlic, lime juice, crumbled feta in a mixing bowl and mix well. Season to taste.
STEP 2/5
Divide the mixture into 12 portions and shape into 1 cm thick pancakes. Lightly dust the pancakes with flour.
STEP 3/5
Heat a non-stick frying pan over moderate heat and add a small amount of olive oil. Gently fry the courgette & potato pancakes a few at a time for 2 to 3 minutes on each side until light brown and crispy.
STEP 4/5
Place the sun dried tomatoes with the remaining coriander leaves in the MQ 20 chopper accessory and finely chop.
STEP 5/5
Garnish pancakes with crumbled feta cheese, chopped sun dried tomatoes, coriander and a drizzle of olive oil. Serve immediately.
This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 70 food processor accessory, its MQ 10 whisk accessory and its MQ 20 chopper accessory, e.g. MQ 785 Patisserie Plus.
This recipe can be also prepared using Braun’s TributeCollection Food Processor FX 3030, TributeCollection FP 3010 and TributeCollection Kitchen machine KM 3050.
Crispy courgette & potato pancakes with crumbled feta, sun dried tomatoes & coriander
Ingredients
500 grams potatoes, unpeeled
2 medium courgettes
1 garlic clove, crushed
3 spring onions, finely chopped
2 coriander, freshly chopped, plus to garnish
200 grams feta cheese, crumbled
1 juice of lime
1 flour
1 egg, lightly beaten
sea salt
black pepper
200 grams feta cheese, crumbled
4 sun dried tomatoes, chopped
2 coriander, chopped
1 olive oil
Instructions
STEP 1/5
Place all ingredients: courgettes, beaten egg, flour, chopped spring onions, coriander, garlic, lime juice, crumbled feta in a mixing bowl and mix well. Season to taste.
STEP 2/5
Divide the mixture into 12 portions and shape into 1 cm thick pancakes. Lightly dust the pancakes with flour.
STEP 3/5
Heat a non-stick frying pan over moderate heat and add a small amount of olive oil. Gently fry the courgette & potato pancakes a few at a time for 2 to 3 minutes on each side until light brown and crispy.
STEP 4/5
Place the sun dried tomatoes with the remaining coriander leaves in the MQ 20 chopper accessory and finely chop.
STEP 5/5
Garnish pancakes with crumbled feta cheese, chopped sun dried tomatoes, coriander and a drizzle of olive oil. Serve immediately.