Pancakes With Green Beans and Sweet Potatoes

© Markus Biedermann

Did you know? HOLL stands for High Oleic – Low linolenic. This means that on the one hand it has a high oleic acid content (high oleic), but at the same time a low proportion of linolenic acid (low linolenic). In classic rapeseed oil, the ratio of fatty acids is exactly reversed, which is healthy. However, the oil cannot withstand high temperatures. The fatty acid structure of HOLL rapeseed oil, on the other hand, ensures the stability of the fat even at high temperatures: if it is heated, it retains its nutritionally good properties and the fatty acids are not destroyed.

Ingredients for 4 servings

  • 4 eggs
  • 45 g white bean flour (or white flour) 
  • 200 g sweet potato
  • 400 g beans
  • 1 onion red
  • 2 cloves garlic
  • Cumin, salt, pepper, 
  • A little fennel seed, ground
  • 30 g coconut fat
  • 2 tsp sambal olek
  • Parsley leaves
  • HOLL rapeseed oil for frying

Quince Chutney

  • 200 g quince jam
  • 100 g onions, chopped 
  • 20 g ginger
  • 500 g apple vinegar
  • Salt, pepper, chilli flakes
  • Oil


  1. Weigh and prepare all the ingredients. Peel the sweet potatoes and grate them raw with a coarse grater. Peel and finely chop the onions and garlic. Prepare beans and blanch well in salted water, cool, cut into small pieces (use frozen beans if necessary)
  2. Cook the sweet potatoes in a little salted water, mash or blend. Mix the eggs with the flour and spices and beat well.
  3. Mix all the ingredients together, season to taste and leave to stand for 10 minutes.
  4. Heat HOLL rapeseed oil in a frying pan. Using a large spoon, “scoop” the bean and sweet potato mixture and place in the pan. Bake / fry the pancakes on both sides and keep warm.
  5. Serve with Quince chutney.

Quince Chutney

Sweat the chopped onions and ginger in the oil, deglaze with vinegar, add the jam and spices, leave to cool and serve.


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