Pea and corn cakes with yogurt and mint dip

Ingredients for 2 servings:

• Oil for frying
• 135 g peas, frozen, green
• 190 g corn kernels from the can, drained
• 3 spring onions, cut into thin rolls
• 2 garlic cloves, finely chopped
• 1 tsp coriander powder
• 65 g flour
• 40 g oat flakes, fine
• 45 g cornstarch
• 1 egg(s), size M
• 4 tbsp water
• Salt and pepper from the mill
• 250 g natural yogurt
• 1 dashes lemon juice
• some mint leaves, finely chopped
• Salt and pepper from the mill
• some sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian, simple, delicious

Thaw the peas and mix well with all the other ingredients for the patties. Season to taste. Mix the yogurt with the mint and lemon juice. Season to taste with salt, pepper, and a little sugar. Heat the oil in a pan. Using a tablespoon, scoop out small portions of the peas and fry them in the oil until golden brown on both sides. Serve the dip in a separate bowl. Serve with some salad of your choice and some baguette.