John Myers
Ingredients for 2 servings:
- 1 egg(s)
- 200 g sour cream
- 100 g peas, frozen
- 50 g flaxseed
- 100 g corn, ground
- 70 g buckwheat, ground
- 30 g amaranth, ground
- 1 tsp salt
- ½ tsp sugar
- 200 g milk
- ½ tsp paprika granules
- 100 g cheese (goat cheese), grated
- 250 g carrot(s), cooked, diced
- Butter, for greasing the frying pan
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, vegetarian
20 cm frying pan with lid 2-3 servings. Mix everything from the egg to the goat cheese thoroughly, then fold in the carrots. Pour everything into a buttered 20 cm frying pan. Close the lid, place on a cold stovetop at heat setting two of six, and bake for approximately 75 minutes. Carefully twist the lid before removing it to prevent the cake from cracking if it bakes into the lid. When the cake shakes easily in the pan, place a pan of the same size on top, turn it over, and bake for another 20 minutes with the lid closed. Serve hot. My own recipe.
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