Ingredients
- For the Pancakes
- 1 cup "All Purpose Flour"
- 2 eggs (set 1 aside and beat lightly)
- 2/3 cup milk
- 2/3 cup cold water
For the Filling - 5 tbs corn oil
- 1 medium size red onion - chopped
- 8 oz lean beef - minced (alternative: chicken)
- 2 carrots - grated
- 1 parship - grated
- 1 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp corn starch
- 2/3 cups beef stock (chicken if using minched chicken)
- Enough vegetable oil for deep frying
Directions
Sift flour into a bowl
Make a well in center and add egg
Gradually stir in milk and beat well until smooth
Stir in cold water and beat well
Pour batter into a pitcher, set aside
Heat a little oil in a small skillet and pour off excess
Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating
Fry until 1 side is golden brown then flip over to do the same
Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes
To prepare fillings:
Heat 2 tablespoons oil in a saucepan adding onions, parsnip and curry powder
Cook gently 5 minutes, stirring constantly
Add tomato paste and mix well
Blend cornstarch with a little stock
Add remaining stock to ground beef mixture and bring to a boil
Add corn starch mixture and cook 2 minutes, stirring constantly
Simmer mixture 10 minutes
Lay pancakes, cooked-sides up, on a flat surface
Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges
Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling
Brush with egg and fold pancakes in half
Chill for about 1 hour
Half fill a deep fat fryer or saucepan with oil
Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through
Drain on paper towel
Serve on an attractive flat plate, garnish with carrot strips if desired Makes about 4 to 6 serving.
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