Name: Sardine Pancakes
Ingredients: 300 ml Milk; (1/2 pint); 125 g Plain flour; (4oz); 1 Egg; size 3, beaten; Salt and freshly ground black pepper; 2 tb 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 tb Freshly chopped parsley; 1 227 gram can chopped tomatoes; (8.1oz); 125 g Grated Cheddar cheese; (4oz)

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Sainsbury3, Sainsbury’s	4	servings

INGREDIENTS

300	ml	Milk; (1/2 pint)
125	g	Plain flour; (4oz)
1		Egg; size 3, beaten
		Salt and freshly ground black pepper
2	tb	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	tb	Freshly chopped parsley
1		227 gram can chopped tomatoes; (8.1oz)
125	g	Grated Cheddar cheese; (4oz)

INSTRUCTIONS

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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