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Suggest a better description1. Whisk together the milk, flour, egg and seasoning to form a smooth batter. 2. Heat a little oil in a frying pan and pour in sufficient batter to coat the base of the pan when gently tipped. 3. Cook for 1 minute or until the underside is golden, turn over and cook the other side. Repeat process to make 6-8 pancakes. 4. Heat the remaining oil in the pan and fry the onion, garlic and pepper for 4-5 minutes. Stir in the sardines, most of the parsley and seasoning to taste. 5. Divide the mixture between the pancakes. Roll each pancake up and arrange in a single layer in a lightly buttered ovenproof dish. Pour over the tomatoes and sprinkle with cheese. 6. Bake in a preheated oven 200 C, 400 F, Gas Mark 6 for 15-20 minutes. Serve immediately sprinkled with the remaining parsley. NOTES : A quick easy to make light supper or starter.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 4 servings | ||
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Calories: 28 | ||
Calories from Fat: 16 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.9mg | 0 % | |
Potassium 60.2mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.5g | ||
Protein 0.4g | 1 % | |
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. |
Calories per serving: 28
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