John Myers
Contents
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Ingredients
for the filling:
- 2 Pc. Garlic cloves
- 20 g Spring onion
- 20 g Chopped parsley
- 1 Pc. Chilli pepper
- 10 g Grated ginger
- 2 tbsp Lime juice
- 2 tbsp Olive oil
- 50 g Pine nuts
- 60 g Gouda cheese
Zucchini corn fritters:
- 2 Pc. Eggs
- 150 g Flour
- 0,5 tsp Salt and pepper
- 250 g Zucchini
- 100 g Corn
For the beans:
- 500 g Beans
- 50 g Butter
- Salt
Instructions
The filling:
- Chop all the ingredients into small pieces and create a mass. Then don't cut the pork loin all the way open. Then distribute the filling on the two cut sides and close again. Now either sew it up with kitchen thread or just wrap it around. Heat the pan and sear the loins on each side to the desired degree of doneness. Then put it in the oven to keep it warm.
The zucchini corn pancakes:
- Mix egg yolk, flour, salt and pepper to a smooth dough. Stir in the corn and zucchini. Beat the egg white until stiff and fold in. Put a little oil in a pan and add the dough tablespoon by spoon to the hot oil and fry the buffers on both sides until golden brown.
The beans:
- Remove the ends of the beans on both sides and simmer briefly in salted water until they are "al dente". Then tie a handful together and fry in a little butter in the pan.
Nutrition
Serving: 100gCalories: 272kcalCarbohydrates: 29.9gProtein: 12.1gFat: 11.4g
