Cheese and carrot casserole

Ingredients for 2 servings:

• 250 g carrot(s), grated
• 400 g low-fat curd cheese
• 2 eggs
• 3 tbsp olives, black, sliced ​​(brine)
• 3 small cucumber(s), delicatessen, ad jar approx. 40 g
• 1 tsp salt
• 1 tsp sugar
• ½ tsp paprika granules
• 1 tbsp tomato paste, ad tube
• 170 g buckwheat, ground
• 30 g corn, with ground
• Butter, for the frying pan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, baked in a frying pan

20 cm frying pan with lid: Place all ingredients up to and including the ground corn in a food processor with a mixer, then pour into a buttered 20 cm frying pan, leaving the sides free, close the lid, and place on a cold stovetop. Bake slowly for about 50-60 minutes on level two of six. When the casserole can be moved around in the pan, it’s ready. If you like, place a pan of the same size on top, turn it upside down, and bake with the lid closed for 10 minutes. Turn off the heat and use the residual heat for about 8 minutes. Serve hot. My own recipe.