Tuna pancakes

Under R145 • Makes 8 pancakes

Preparation: 30 minutes

• Cooking time: 20 minutes, provided the pancakes are premade (or use tortillas)

• 8 pancakes (recipe below)

FILLING

• 30ml butter

• 200g mushrooms, chopped

• 1 green pepper, deseeded and finely chopped

• 1 garlic clove, finely chopped

• 3 spring onions, chopped

• 45ml flour

• 250ml milk

• 250ml vegetable stock, hot

• 5ml Dijon mustard

• 3 tins (170g each) tuna, drained

• 250ml grated cheese (Cheddar or mozzarella)

1 Melt the butter in a heavy-based pan and sauté the mushrooms until golden-brown. Stir in the green pepper, garlic and spring onions and fry for a few more minutes until the green pepper starts to soften. Stir in the flour and fry for 1 minute.

2 Using a balloon whisk, beat in the milk, stock and mustard and simmer until the sauce thickens. Stir in the tuna, check the seasoning and add salt and pepper if necessary.

3 Divide the filling between the pancakes, roll up and arrange in an ovenproof dish. Spoon any extra filling on top and sprinkle with the cheese. Place under a hot grill until golden-brown and heated through.

Pancake batter

Mix 250ml flour, 300ml milk, 60ml oil ,2 eggs and 5ml brandy with a stick blender until smooth. >>