What a fab idea for a real life pancake party, don’t you think?
You know, Sometimes you just can’t go wrong with a classic?.
Not too much tinkering, not much fuss,
just good old fashioned deliciousness!
Fish Crispy pancakes
1 can tuna, crained and flaked
2 medium sized potatoes, peeled, cut into large dice and boiled until soft enough to mash
1/2 tbsp oil
1 medium onion, diced
1 clove of garlic, finely chopped
tbsp fresh coriander leaves, roughly chopped
1tsp cumin seeds
1tsp ground turmeric
Juice and zest of 1 lime
breadcrumbs for coating (I made my own by whizzing 3 slices of bread in the foodprocessor)
1 egg, beaten with a little water
1 Fry the onions until translucent in a pan with the oil
2 Add the garlic and cook for 3-4 minutes
3 Add the cumin seeds and tumeric powder
4 Tip the onion mixture into a bowl and add the tuna and potato, mash together with a fork
5 Add the lime and season with salt
6 Mix through the coriander
7 Divide the mixture into six equal portions
8 Put the beaten egg and the breadcrumbs in separate shallow bowls
9 Put a portion of filling in the middle of a pancake and shape the filling until in is a rough rectangle
10 Fold the edge of the pancake closest to you over the filling, then fold each side in, now roll the far side towards you so you have formed a parcel. Do this with all 6 pancakes.
11 Dip each pancake parcel in egg, coat thoroughly and then place in breadcrumb bowl and coat with the crumbs. Pat off any excess crumbs.
12 Heat a frying pan with a little oil and fry the parcels on a medium heat until they are golden brown on each side.
Tip: Serve with a little mango chutney and a crisp salad. If you like things with a little heat, add one finely chopped green chillie to the fish mixture.
Enjoy S + Jx