Try this easy student supper... Paneer-stuffed pancakes
Serves 2 Prep 10 mins Cook 10 mins
Heat oven to 110C/90C fan/gas 1/ 4. Gradually whisk 1 large egg and 100ml milk into I RNCKP ƃQWT in a bowl. Heat
a little UWPƃQYGT QKN in a non-stick frying pan over a medium heat. Pour in a quarter of the batter and swirl it around to coat the pan. Cook for 30 secs on each side, then lift onto a baking tray and put in the oven to keep warm. Repeat with the rest of the batter, adding oil each time. Layer baking parchment between them. Cook
100g frozen spinach in the microwave for 4 mins. Meanwhile, heat 1 tsp oil in a non-stick frying pan on a medium heat. Add ½ x 226g pack paneer, cut into cubes, and fry for 20 secs on each side until golden. Stir in 1 tbsp hot curry
paste, then add 400g can chickpeas, drained and rinsed, 150g passata and spinach, and heat through. If it’s too dry, add a splash of water. Mix 75ml coconut
yogurt with 1 tbsp mango chutney. Divide the between pancakes, spoon on some yogurt, then serve. PER SERVING 696 kcals, fat 37g, saturates 18g, carbs 50g, sugars 11g, ƂDTG I, protein 36g, salt 0.9g