Summary

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

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Instructions

1. Thaw the peas and mix well with all the other ingredients for the thalers. Season well.
2. Mix the yogurt with the mint and lemon juice. Season to taste with salt, pepper and a little sugar.
3. 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.
4. Serve the dip in an extra bowl.
5. Serve with a salad of your choice and some baguette.