Curry – Pancakes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Pancakes :
- 120 g flour
- 350 ml milk
- 3 large egg (s)
- salt
- Cayenne pepper
- 1 tablespoon curry, mild
- 75 g cashew nuts, unroasted
For the filling:
- 350 g carrot (s)
- 400 g white cabbae
- 450 g leeks
- 200 g mushrooms, (Shiitake)
- 2 large chilli pepper (s), red
- 40 g iner, fresh
- 3 cloves garlic
- 4 tablespoon oil
- 60 g suar
- 20 g butter
- Coriander greens, for garnish
Print Recipe
Pin Recipe Instructions
- Mix the flour with milk, eggs, salt, cayenne and curry until smooth. Roughly chop the cashew nuts and add them. Bake golden brown pancakes in hot oil. Place the pancakes on top of each other and keep them warm in the oven at 100 degrees.
- Clean the carrots and cut lengthways into very thin, diagonal slices. Cut out the thick leaf veins from the white cabbage and cut the leaves into 3 cm pieces. Clean the leek and cut the white and light green lengthways into 1 cm thick oblique slices. Cleaning the shiitake. Clean the chilli, dice finely. Finely grate the ginger. Peel and squeeze the garlic.
- Melt the sugar until golden brown in a large saucepan over high heat. Add the butter and let it froth. Steam carrots in it for 3 minutes while stirring. Add the cabbage and after another 3 minutes add the leek, shiitake, chilli, ginger and garlic. Salt and cook covered for approx. 5 minutes until al dente.
- Fill the pancakes with the vegetables, garnish with coriander.
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