Tuna pancakes

By admin
14 September 2011

Serves 4

PANCAKE BATTER

150-200 ml melk

250 ml (1 c) self-raising flour

2 Large eggs, beaten

pinch salt

oil for frying

TUNA FILLING

40 g butter

1 onion, roughly chopped

1 garlic clove, finely chopped

30 ml (2 T) flour

250 ml (1 c) milk

salt and freshly ground black pepper

30 ml (2 T) wholegrain mustard

3 cans tuna, drained

250 ml (1 c) grated cheddar cheese

1 BATTER

Beat all the ingredients – except the oil for frying – together and let the batter stand for a few minutes.

2 TUNA FILLING

Heat the butter in a deep pan and fry the onion and garlic for a few minutes.

Stir in the flour and stir until a thick paste (roux) forms. Add the milk and stir until a thick white sauce forms.

Season with salt and pepper.

Add the wholegrain mustard and tuna and stir until heated through. Set aside.

Heat the oil for shallow frying and place a large spoonful of the batter in the pan.

Fry on both sides until done.

Remove and repeat with the rest of the batter.

Fill the pancakes with the tuna mixture , fold the pancakes over and sprinkle with cheese.

Grill for a couple of minutes and serve with a green salad.

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