Pea and Corn Thalers with Yogurt and Mint Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the thalers:
- Oil for frying
- 135 g peas, frozen, reen
- 190 g canned corn kernels, drained
- 3 spring onion (s), cut into thin rolls
- 2 clove (s) garlic, finely chopped
- 1 teaspoon coriander powder
- 65 g flour
- 40 g oatmeal, tender
- 45 g cornstarch
- 1 egg (s), size M
- 4 tablespoon water
- Salt and pepper from the mill
For the dip:
- 250 g natural yourt
- 1 squirt lemon juice
- a few mint leaves, finely chopped
- Salt and pepper from the mill
- some sugar
Print Recipe
Pin Recipe Instructions
- Thaw the peas and mix well with all the other ingredients for the thalers. Season well.
- 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. With a tablespoon, cut off smaller portions from the corn peas and fry in the oil until golden brown on both sides.
- Serve the dip in an extra bowl.
- Serve with a salad of your choice and some baguette.
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