Polenta Pancakes

A bean recipe for every taste:

1. whisk together flour and polenta. Stir egg yolk, egg, milk, olive oil, 1/2 tsp salt and a little pepper. Fold in polenta-flour mixture by tablespoonfuls. let swell for half an hour.

Cut fillet first into slices, then into strips.

Clean zucchini, cut in half lengthwise and cut into narrow slices.

Clean the peppers, quarter them and cut them into strips. Chop 2/3 of the coriander. Fry meat in 2 portions, each in 1 tbsp hot oil over high heat until hot all around. Season with salt and pepper, remove.

Sauté bell bell pepper and zucchini in 1 tbsp oil, season, mix with beans, meat, hominy, chopped cilantro and chili sauce.

Season with salt and cumin.

Bake 4 golden pancakes in a row in 1/2 tbsp. oil in a coated frying pan (24 cm O). Stir the batter well repeatedly before each pancake. Place on a baking sheet with parchment paper. Spread the filling evenly over the center of the pancakes, fold over to form sacks. Sprinkle with cheese and bake in a heated oven at 200 degrees (convection oven 180 degrees) on the 2nd rack from the top for 12-15 minutes. Serve with remaining plucked cilantro and smooth sour cream.

Nutritional values

Preparation time

60 min.

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