Sweetcorn and courgette patties

Sweetcorn and courgette patties

Total: 30 Min. | Active: 30 Min.
Nutritional value / piece: 170 kcal
, Fat: 6 g
, Carbohydrate: 22 g
, Protein: 7 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


275 g half-white flour
¾ tsp salt
½ tsp sodium bicarbonate
½ tsp baking powder
2 ½ dl buttermilk
2 eggs
1 tbsp olive oil
1 tin corn kernels (approx. 285 g), drained
1 courgette, roughly grated
40 g baby spinach, roughly chopped


olive oil for frying

Quark dip

250 g half-fat quark
2 tbsp plain greek yoghurt
1 tbsp olive oil
10 g baby spinach, finely chopped
¼ tsp salt
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How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the baking powder, then make a well in the centre. Combine the buttermilk, eggs and oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Stir in the sweetcorn, courgette and spinach.


Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make patties of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 2 mins. until the underside separates from the pan, turn the patties, cook for a further 2 mins., cover and keep warm, repeat these steps with the remainder of the batter.

Quark dip

Combine the quark, yoghurt and oil. Stir in the spinach, season with salt. Serve the dip with the patties.

Good to know
Tip: The patties can be served warm or cold.

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