Ingredients
Salad:
- 200 gram Chinese cabbage
- 1 piece Avocado
- Bulgarian pepper
- 7 piece Lettuce / Lettuce (leaves)
- Lemon juice
- 3 tablespoons Olive oil
- Salt to taste
- Black pepper to taste
Pancakes:
- 170 gram Corn (canned)
- 80 ml Milk
- 2 pieces Chicken eggs
- 90 gram Flax seed flour
- 1 teaspoon Baking powder
- 3 tablespoons Sunflower oil
- Salt to taste
- Black pepper to taste
Instructions
- Add salt and pepper to the milk and mix well.
- Add the washed and dried canned corn to the milk and mix.
- Sift the flour into a bowl and add the baking powder. Add the eggs to the flour.
- In a bowl with flour and eggs, add milk and corn and mix thoroughly.
- Peel the avocado and cut into small slices. The soft part of the leaves of Peking cabbage and lettuce is arbitrarily torn with our hands. Chop the bell pepper. Salt and pepper. Add the lemon juice to the olive oil and stir. Season the salad with this mixture.
- Put the future pancakes on a preheated frying pan with a small amount of sunflower oil with a spoon.
- Fry on both sides until golden brown (4-5 minutes).
- If desired, you can also serve with sour cream. Enjoy your meal!