Colorful Vegetable Patties with Pak Choi, Kailan and Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 g carrot (s)
- 5 g hot peppers, red
- 2 small pak choi
- 2 small kailan (Chinese broccoli)
- 2 medium clove garlic (s)
- 2 g chicken broth, ranulated (Kraft bouillon)
- 100 g whole milk, lukewarm
- 4 tablespoon sweet cream
- 1 pinch (s) nutmeg, grated
- 1 pinch (s) black pepper from the mill
- 1 teaspoon, leveled sugar, white
- 70 g wheat flour type 405
- 2 egg (s), size M
- sunflower oil
Print Recipe
Pin Recipe Instructions
- Wash the vegetables, peel the carrot and slice off the required amount of silk threads. Stalk the peppers, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes. Separate the white pieces of leaf from the pak choi, cut into small pieces and add to the soup stock. Chop up the green leaf parts. With the Kailan, remove the leaves along the central panicle and cut into small pieces. Squeeze the garlic cloves.
- Put all ingredients from pak choi to sugar in the small blender beaker and puree finely in one minute at high speed and place in a bowl. Add the carrot threads, the diced pepperoni and the flour and mix until homogeneous. Allow to mature for about 20 minutes at room temperature. Beat the eggs and whisk with a pinch of salt. Add the eggs to the batter and mix until homogeneous.
- Fry the dough in a medium-sized, coated pan with a little oil on both sides with light brown spots to make pancakes. Transfer to a plate and let cool down to room temperature.
- Roll up the pancake and cut the roll crosswise into approx. 5 mm wide pancakes.
- Note: For a pancake soup, prepare a strong beef, chicken or vegetable broth, refine it with 1 tablespoon Madeira per serving, add the pancakes to the very hot broth and garnish the soup with chives rolls and red pepper cubes and serve warm.
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