for 12 pieces

Batter

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

Patties

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

How it's done

Batter

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.

Patties

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.

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