Vegetables Recipes - Spicy Vegetable and Noodle Pancakes

Ingredients                                                                  

• 100 g/4 oz/1 cup plain (all-purpose) flour

• A pinch of salt

• 1 egg, beaten

• 300 ml/1 1/4 cups milk

• 6 spring onions (scallions), chopped

• 30 ml/2 tbsp olive oil

• 1 courgette (zucchini), sliced

• 50 g/2 oz/1 cup button mushrooms, sliced

• 100 g/4 oz/1 cup broad (lima) beans

• 1 green chili, seeded and chopped

• 10 ml/2 tsp ground cumin

• Freshly ground black pepper

• 400 g/14 oz/1rlarge can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 100 g/4 oz quick-cook egg noodles

• A little oil for frying

• 75 g/3 oz Cheddar cheese, grated

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Method:

1. Sift the flour and salt into a bowl. Make a well in the centre and add the egg and half the milk.

2. Gradually work in the flour and beat until smooth. Stir in the remaining milk. Leave to stand while making the filling.

3. Fry (sauté) the spring onions in the oil for 1 minute. Add the courgette and mushrooms and fry for 3 minutes, stirring.

4. Stir in the beans, chili, cumin and a little salt and pepper and fry for 1 minute. Add the tomatoes and tomato puree and simmer for 15 minutes until thick and pulpy.

5. Meanwhile, cook the noodles according to the packet directions. Drain and stir into the vegetable mixture.

6. Heat a little oil in a frying pan (skillet). Add enough of the batter to swirl over base of the pan.

7. Cook until golden underneath then flip over and brown the other side. Slide out of the pan and keep warm while making 7 more pancakes.

8. Grease a flameproof dish. Divide the filling among the pancakes and roll up.

9. Place in the dish and cover with the cheese. Place under a hot grill (broiler) to brown.