Sweetcorn and courgette patties

Total time: 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 170 Kcal, 7g Protein, 22g Carbohydrates, 6g Fat


  • Batter
  • 0.75 tsp salt
  • 275 g half-white flour
  • 0.5 tsp sodium bicarbonate
  • 2 eggs
  • 1 tbsp olive oil
  • 0.5 tsp baking powder
  • 1 courgettes, roughly grated
  • 1 tin corn kernels (approx. 285 g), drained
  • 2.5 dl buttermilk
  • 40 g baby spinach, roughly chopped
  • Patties
  • olive oil for frying
  • Quark dip
  • 250 g half-fat quark
  • 1 tbsp olive oil
  • 10 g baby spinach, finely chopped
  • 2 tbsp plain greek yoghurt
  • 0.25 tsp salt

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  • 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.
  • Tip:

    The patties can be served warm or cold.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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