Serves: 4/5
Prep Time: 10 minutes Cook Time: 20 minutes Ready In: 30 minutes
Ingredients:
Ø ½ kg minced beef/chicken Ø 1 large onion finely chopped Ø 1 large tomato chopped Ø 1tablespoon chopped dhania Ø 1 large green pepper, chopped Ø Tomato sauce Ø Salt and pepper to taste Ø Olive/salad oil for frying
For the pancake batter:
Ø 150g plain flour Ø 2 eggs Ø Salt (pinch) Ø 1 cup water or milk Ø Olive/salad oil for frying
Directions:
In a cooking pot, heat oil and fry the onion and meat until well browned. Add dhania, tomato, green pepper, salt and pepper, cook till dried up then set aside.
Sieve flour and salt into a bowl, add eggs and enough water/milk to make a smooth running batter.
Over medium heat, place a pan, lightly grease it, then pour some batter into the pan and spread (making the pancake as thick or thin as you would like them-tilt the pan from side to side to ensure the batter spreads evenly).
Fry until golden brown on both sides.
When done with pancakes, fill them with the meat mixture and roll them up.
Garnish with tomatoes and dhania, then serve with tomato sauce.
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