John Myers
Contents
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Ingredients
- 250 g Orange sweet potatoes
- 250 g Zucchini green
- 2 Eggs
- 250 g Sour cream
- 120 g Breadcrumbs
- Pepper from the grinder
- 100 g Cashew nuts
- 4 tbsp Butter
- 0,5 bunch Fresh coriander
- Salt and pepper
Instructions
- Peel the sweet potatoes, wash the zucchini and remove the ends. Grate both coarsely and mix with the eggs, 50 g sour cream, pepper and breadcrumbs.
- Toast the cashew nuts in a non-stick pan, roughly chop them and fold them into the batter.
- Melt the butter in a pan. Pour 1 tablespoon of buffer dough into the pan for each buffer and flatten it a little. Fry the buffers over a moderate heat until golden yellow. It is best to keep the buffers warm in the oven at 50 ° C.
- For the dip: pluck the coriander leaves from the stems and roughly chop. Mix with the remaining sour cream and season with salt and pepper.
- Divide the buffers on plates and serve with the dip.
Nutrition
Serving: 100gCalories: 226kcalCarbohydrates: 15.5gProtein: 3.9gFat: 16.5g
