Pancake parcels filled with pilchards and cheese


Ingredients 24
Servings 10
Time

Ingredients

  • PANCAKES
  • 180
    g
    cake flour
  • 375
    ml
    milk and water mixed
  • 2
    eggs
  • sprinkling of freshly chopped herbs like parsely and chives
  • salt and pepper to taste
  • FILLING
  • 40
    ml
    butter
  • 20
    ml
    oil
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • green pepper, diced
  • 125
    g
    button mushrooms, chopped
  • 410
    g
    pilchards in tomato sauce
  • 60
    g
    fresh white breadcrumbs
  • 100
    g
    Cheddar cheese, finely grated
  • 125
    ml
    Parmesan cheese (optional)
  • 2
    eggs, separated
  • 5
    ml
    dried thyme
  • chopped parsely
  • lemon juice
  • salt and pepper
  • breadcrumbs for rolling in
  • oil for deep-frying
 

Method

 
Blend all the ingredients for the pancake mixture and leave for about half an hour. Add a little water if the mixture is too thick. Make small pancakes, about 15 cm in diameter, in a hot pan which has been brushed with oil Stack the pancakes, placing a layer of waxed paper between each to prevent them sticking together. Heat the butter and oil in a saucepan and sauté the onion, garlic, green pepper and mushrooms until soft. Mash the pilchards lightly with a fork (do not remove the bones), and add to the onion mixture along with the sauce. Add the breadcrumbs, cheese and egg yolks. Season with thyme and to taste with parsely, lemon juice and salt and pepper. Spoon about 2 tablespoons of the filling on each pancacke and fold the pancake to make a parcel. Beat the egg whites lightly and brush each side with the mixture before folding. Brush the entire parcel with egg white and roll each parcel in breadcrumbs. Heat sufficient oil in a saucepan for deep-frying and fry until golden brown.
 

Read more on: fish/seafood  |  deep-fry  |  shallow-fry
 

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