| 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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