Corn Pancakes with Lamb-vegetable Filling and Salad

Name: Corn Pancakes with Lamb-vegetable Filling and Salad
Prep time: 20 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American, Latin America, Central America, Mexican, low-calorie American
Ingredients: 400 g corn (1 can); 3 eggs; 250 ml milk; 4 tbsp flour; 2 tsp thyme (chopped); Salt; pepper (ground); oil (for frying); 300 g lamb meat (from the shank); 1 shallot (finely chopped); 2 Garlic cloves; 200 g kidney beans (canned); 200 g corn (canned); 2 tomatoes (peeled, halved, seeded and diced); 2 spring onions (trimmed and sliced into thin rings); 1 tbsp Tomato Paste; 3 tbsp dry white wine; 3 tbsp crème fraîche; 1 tbsp Olive Oil; Salt; pepper (ground)

Prep: 20min

| Servings: 8 | Cook: 30min

Corn pancakes with lamb-vegetable filling and salad is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes by Spoonsparrow!

Ingredients

400 g corn (1 can)
3 eggs
250 ml milk
4 tbsp flour
2 tsp thyme (chopped)
Salt
pepper (ground)
oil (for frying)
300 g lamb meat (from the shank)
1 shallot (finely chopped)
2 Garlic cloves
200 g kidney beans (canned)
200 g corn (canned)
2 tomatoes (peeled, halved, seeded and diced)
2 spring onions (trimmed and sliced into thin rings)
1 tbsp Tomato Paste
3 tbsp dry white wine
3 tbsp crème fraîche
1 tbsp Olive Oil
Salt
pepper (ground)

Instructions

1.
Drain the corn and combine all batter ingredients in a blender; puree finely. Fry 8 thin pancakes in a pan and keep warm.
2.
Sear lamb pieces in hot olive oil until browned. Season with salt and pepper. Reduce heat, add shallots and crushed garlic, stir in tomato paste, pour in wine, mix well, then add drained beans, tomatoes, spring onions, and corn; simmer for about 5 minutes. Fold in crème fraîche and adjust seasoning. Fill the pancakes and serve with salad.