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1. 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|
|Calories from Fat: 16 (57%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 28
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