Sardine pancakes

Yield: 4 servings

Measure 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)

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.

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