Chilli Pancakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | French | 4 | Servings | |
INGREDIENTS
| 350 | Soya milk, 12floz | |
| 125 | g | Plain wholemeal flour, 4oz |
| 3 | T | Cornflour |
| 1 | Pinches salt | |
| Vegetable oil for frying | ||
| 1 | T | Oil |
| 1 | Onion, chopped | |
| 1 | Clove garlic, peeled and | |
| crushed | ||
| 1 | 420 gram can red kidney | |
| beans drained and rinsed | ||
| 15oz | ||
| 1 | 420 gram can baked beans | |
| 15oz | ||
| 1 | 400 gram can chopped | |
| tomatoes 14oz | ||
| 2 | t | Chilli powder |
| 250 | g | Frozen french beans, 8oz |
| 1 | Yellow pepper, deseeded and | |
| chopped | ||
| 250 | g | Tofu, cut into cubes |
| 8oz | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Place all the pancake ingredients in a large bowl and using an electric or hand whisk, whisk the mixture until smooth. Chill until required. Meanwhile heat the oil in a large saucepan, add the onion, garlic, beans, tomatoes and chilli powder, bring to the boil and simmer for 15 minutes. Add the green beans and pepper and cook for a further 5 minutes until the mixture has thickened. Add the tofu and seasoning to taste. To make the pancakes: Heat a little oil in a frying pan, pour in enough pancake batter to cover the base of the pan and cook gently over a moderate heat for 1-2 minutes. Turn the pancake over and cook the other side. Place on a piece of kitchen paper and repeat stage 5 for remaining pancakes, placing kitchen paper between each pancake. Divide the filling between the pancakes and fold into triangles. Serve immediately. Converted by MC_Buster. NOTES : Delicious spicy pancakes.Ideal served with a crisp salad. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 432
Calories From Fat: 80
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 1348.7mg
Potassium: 1635.3mg
Carbohydrates: 66.9g
Fiber: 23.5g
Sugar: 13.4g
Protein: 27.3g