Sardine pancakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | millilitres | Milk; (1/2 pint) |
| 125 | grams | Plain flour; (4oz) |
| 1 | Egg; size 3, beaten | |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Olive oil |
| 1 | Onion; finely chopped | |
| 1 | Clove garlic; crushed | |
| 1 | Green pepper; finely diced | |
| 2 | 120 g; (4.23oz) cans | |
| ; sardines, drained | ||
| ; and chopped | ||
| 3 | tablespoons | Freshly chopped parsley |
| 1 | 227 gram can chopped tomatoes; (8.1oz) | |
| 125 | grams | Grated Cheddar cheese; (4oz) |
Directions
1. Whisk together the milk, flour, egg and seasoning to form a smooth batter.
2. Heat a little oil in a frying pan and pour in sufficient batter to coat the base of the pan when gently tipped.
3. Cook for 1 minute or until the underside is golden, turn over and cook the other side. Repeat process to make 6-8 pancakes.
4. Heat the remaining oil in the pan and fry the onion, garlic and pepper for 4-5 minutes. Stir in the sardines, most of the parsley and seasoning to taste.
5. Divide the mixture between the pancakes. Roll each pancake up and arrange in a single layer in a lightly buttered ovenproof dish. Pour over the tomatoes and sprinkle with cheese.
6. Bake in a preheated oven 200 C, 400 F, Gas Mark 6 for 15-20 minutes.
Serve immediately sprinkled with the remaining parsley.
Converted by MC_Buster.
NOTES : A quick easy to make light supper or starter.
Converted by MM_Buster v2.0l.