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Name: Chilli Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 125 g Plain wholemeal flour; (4oz); 3 tb Cornflour; Vegetable oil for frying; 1 Pinches salt; 350 ml Soya milk; (12floz)

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INGREDIENTS

125 g Plain wholemeal flour; (4oz)
3 tb Cornflour
Vegetable oil for frying
1 Pinches salt
350 ml Soya milk; (12floz)

Servings

INSTRUCTIONS

MMMMM----------------------FOR THE FILLING--------------------------- 1 tb Oil 1 md Onion; chopped 1 Clove garlic; peeled and -crushed 1 420 gram can red kidney -beans; drained and rinsed ; (15oz) 1 420 gram can baked beans; -(15oz) 1 400 gram can chopped -tomatoes; (14oz) 2 ts Chilli powder 250 g Frozen french beans; (8oz) 1 Yellow pepper; deseeded and ; chopped 250 g Tofu; cut into cubes ; (8oz) Salt and freshly ground -black pepper Place all the pancake ingredients in a large bowl and using an electric or hand whisk, whisk the mixture until smooth. Chill until required. Meanwhile heat the oil in a large saucepan, add the onion, garlic, beans, tomatoes and chilli powder, bring to the boil and simmer for 15 minutes. Add the green beans and pepper and cook for a further 5 minutes until the mixture has thickened. Add the tofu and seasoning to taste. To make the pancakes: Heat a little oil in a frying pan, pour in enough pancake batter to cover the base of the pan and cook gently over a moderate heat for 1-2 minutes. Turn the pancake over and cook the other side. Place on a piece of kitchen paper and repeat stage 5 for remaining pancakes, placing kitchen paper between each pancake. Divide the filling between the pancakes and fold into triangles. Serve immediately. NOTES : Delicious spicy pancakes.Ideal served with a crisp salad.

NOTES

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Chilli Pancakes

125 g Plain wholemeal flour; (4oz)
3 tb Cornflour
 Vegetable oil for frying
1 Pinches salt
350 ml Soya milk; (12floz)

MMMMM----------------------FOR THE FILLING---------------------------      1 tb Oil      1 md Onion; chopped      1    Clove garlic; peeled and           -crushed      1    420 gram can red kidney           -beans; drained and rinsed           ; (15oz)      1    420 gram can baked beans;           -(15oz)      1    400 gram can chopped           -tomatoes; (14oz)      2 ts Chilli powder    250 g  Frozen french beans; (8oz)      1    Yellow pepper; deseeded and           ; chopped    250 g  Tofu; cut into cubes           ; (8oz)           Salt and freshly ground           -black pepper   Place all the pancake ingredients in a large bowl and using an  electric or hand whisk, whisk the mixture until smooth. Chill until  required.    Meanwhile heat the oil in a large saucepan, add the onion, garlic,  beans, tomatoes and chilli powder, bring to the boil and simmer for  15 minutes.    Add the green beans and pepper and cook for a further 5 minutes until  the mixture has thickened.    Add the tofu and seasoning to taste.    To make the pancakes: Heat a little oil in a frying pan, pour in  enough pancake batter to cover the base of the pan and cook gently  over a moderate heat for 1-2 minutes. Turn the pancake over and cook  the other side.    Place on a piece of kitchen paper and repeat stage 5 for remaining  pancakes, placing kitchen paper between each pancake.    Divide the filling between the pancakes and fold into triangles. Serve  immediately.        NOTES : Delicious spicy pancakes.Ideal served with a crisp salad.

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 4 servings

Calories: 80
Calories from Fat: 41 (51%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 1163.7mg		40 %
Potassium 0.6mg		0 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 9.5g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 80

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