CURRY MINCE PANCAKES

1 For the curry mince filling: Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the mince and fry until browned. 3 Add the potato, carrots and Curry Mince R/P. 4 Gradually add the water and simmer for 30 - 40 minutes or until the potato and carrots are tender and the sauce has thickened. Set aside. 5 For the pancakes: Sift the Master Sweet Batter R/P into the milk, water and oil. Whisk until smooth and lump-free. Decant into a pouring jug and allow to rest for ± 10 minutes. 6 Heat a pancake pan or non-stick pan on medium heat. Grease with non-stick spray or lightly brush with oil. 7 Slowly pour ± 80 g (¼ cup) batter into the centre of the pan, tilting the pan in a circular motion in order to coat the bottom of the pan evenly. 8 Cook each pancake for 1 - 2 minutes or until the bottom just starts to turn golden brown. Loosen the edges with a plastic egg lifter or spatula and gently flip the pancake to cook the other side. Make sure the pancake is flat against the pan with no folds. Cook for ± 1 minute before sliding out of the pan. Repeat the process with the remaining batter, greasing the pan between each pancake. 9 Fill each pancake with equal amounts of curry mince and fold into triangles. Place into an oven proof serving dish. 10 Preheat an oven to 180°C. 11 For the white sauce: Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until thickened. Remove from the heat. 12 Pour the white sauce mixture over the filled pancakes and top with cheese. 13 Bake for 20 - 25 minutes or until warmed through and the cheese has melted. Serve warm.
Chef’s Tip: Add a little more liquid to the pancake batter if needed.
Chef’s Tip: Make sure the carrots and potatoes are cut to a similar size for even cooking.
Chef’s Tip: Potato and carrots can be replaced with mixed vegetables.