Healthy wholemeal & parsley fresh pancakes wrapped around a filling of grated zucchini
and carrot topped with a quick and easy tomato sauce and melted cheese.
½ cup wholemeal flour
2 eggs, lightly beaten
¼ cup chopped parsley
½ cup milk
¼ cup water
15g butter or margarine
1 tbsp Spice Fusion African Vegie Curry blend
1 large carrot, grated
2 medium zucchini, grated
60g grated cheddar cheese
15g butter or margarine, extra
2 spring onions, sliced or 2 tbsp finely chopped red onion
60g grated mozzarella cheese
400g can diced tomatoes
Sift flour, stir in eggs, parsley, milk and water. Mix well until you have a smooth batter;
let stand for 1 hour. Cook 4 large pancakes in hot, lightly greased non-stick pan. Set aside.
Melt butter or margarine in a saucepan, add African Vegie Curry blend; stir well for 30 seconds
or until fragrant. Add grated carrot and zucchini, cook for 5 minutes, stirring
occasionally, then add cheddar cheese and stir through. Set aside.
Sauté chopped spring onions or onion in extra butter or margarine,
add undrained diced tomatoes and simmer, covered, 10-15 minutes.
TO ASSEMBLE: Divide filling between pancakes, roll firmly, place in a greased heatproof
dish, top with sauce, sprinkle with mozzarella cheese, then bake in a moderate oven
or under grill, until heated through and cheese has melted; around 15 minutes.