Pancake parcels filled with pilchards and cheese

YOU
10 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (22)

PANCAKES
180.00 g flour — cake
375.00 ml milk — and water
2.00 eggs
fresh herbs — chopped, for sprinkling
salt and freshly ground black pepper — to taste
FILLING
40.00 ml butter
20.00 ml oil
1.00 onion — chopped
2.00 garlic — cloves, crushed
0.00 green pepper — diced
125.00 g button mushrooms — chopped
410.00 g pilchards in tomato sauce
60.00 g breadcrumbs — white
100.00 g cheddar cheese — finely grated
125.00 ml parmesan cheese — optional
2.00 eggs — seperated
5.00 ml dried thyme
fresh parsley — chopped
lemon juice
salt and freshly ground black pepper
breadcrumbs — for rolling
oil — for deep frying
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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.



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