SPICY VEGETABLE PANCAKES

Preparation Method :

• To make the filling, simmer all the vegetables together until they are soft. Drain, mash and then blend with the tomato puree. Set aside.
• Heat the oil in a deep frying pan and add onion seeds. When they begin to splutter put the vegetable mixture into the oil and stir-fry.
• Add the garlic, chilli powder, salt and fresh coriander. Remove from the pan, place in a bowl and leave to cool.
• To make the pancake batter, sieve the flour, beat the eggs and mix into the flour gradually, along with milk. Make into a smooth batter.
• Heat the pancake pan and melt in it about ½ teaspoon of butter.
• Pour in enough batter to cover the bottom of the pan, tilt the pan in order to spread the mixture evenly and fairly thin.
• When bubbles begin to form, turn over the pancake. Remove when golden and cooked and keep warm. This will make 8-10 pancakes, depending on the size of the pancake pan.
• To serve, place two pancakes on each plate and spoon the vegetable mixture evenly into each pancake.
• Roll up the pancakes and garnish with the chopped onion, diced tomato, fresh coriander, chopped green chilli and lemon wedges.