Ingredients
- 300 g vegetables (e.g. peas, carrots, corn)
- fresh herbs (e.g. parsley, basil)
- 1 egg
- 40 g chopped Parmesan cheese
- 4 tbs breadcrumbs
- salt, pepper
- 1 ts fat, oil or butter
Preparation
1. Clean the vegetables and finely chop them together with the herbs in the Quick Cut.
2. Add the egg, Parmesan, and spices and mix everything in the Quick Cut.
3. Heat the pan on highest level up until the perfect temperature for roasting is reached Switch to a medium level, add fat and spread it around evenly.
4. Add four small portions of batter to the pan, press gently on them with a spatula and roast until they harden.
5. Turn over the biscuit and roast until done. Roast the rest of the batter in the same way and serve.
Tip
- These veggie biscuits taste good both warm and cold.
This recipe has been tested and approved by AMC.
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