Treating your taste buds to minced meat-filled rice pancakes

Rice pancakes are a great alternative to your usual flour pancakes. This recipe gives a savoury twist to the dish with a delicious minced meat filling that will satisfy everyone. You’ll be eager to dig in before you’re even done.

Ingredients

For the rice pancakes: • 1 cup of rice flour • 1/4 cup of tapioca flour • 2 tsp of baking powder • 1/8 tsp of salt • 1 1/4 cup of milk • 2 tbsp of honey or maple syrup • 1 tbsp of oil • 1 egg

For the minced meat filling:

• 1 tbsp of olive oil • 1 onion, finely chopped • 2 cloves of garlic, finely chopped

• 900g of minced beef

Directions

• A pinch each of oregano and cayenne pepper • Squirt of tomato paste • 500ml of beef stock • Handful flat-leaf parsley, finely chopped

In a frying pan, add the onions and cook till soft before adding the garlic and minced meat. Cook until the mince meat is cooked. Stir in the herbs, tomato paste and stock and boil. Add the remaining beef stock and cook for about 20 minutes. Season with salt and pepper, add the parsley and set aside.

For the rice pancakes, combine the dry ingredients in a bowl and mix well followed by the wet ingredients in a separate bowl. Pour the wet… into the dry and stir until well incorporated. Heat the frying pan and grease with oil. Add the pancake mixture in batches and cook until bubbles appear on the surface and it turns golden. Continue until the mixture is finished.

Spoon the minced meat mixture on the pancakes and roll. Garnish with spring onions and parsley and serve warm.