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
PANCAKES
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.
FILLING
Melt butter or margarine in a saucepan, add African Vegie Curry; 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.
SAUCE
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.
