Crispy Savoury Mince Pancakes

Method

• Heat the oil in a small saucepan, then add the onions, garlic and mince, and cook for 5 minutes.
• Add the flour and mix really well.
• Add the water and cubes and bring to the boil, stirring well.
• Simmer and add salt, pepper and Worcester sauce for 10 minutes.
• The mix will thicken and may catch slightly so stir occasionally.
• Whilst the mince is simmering, make the pancakes.

• Place the flour into a bowl and add the flour, salt and half the milk.
• Whisk well, and then add the rest milk until you have a thickish batter, similar to double cream consistency. Whisk in the melted butter.
• Heat 2 tbsp. of oil into a non-stick medium sized frying pan.
• Spoon enough batter into a hot frying pan to cover the bottom, cook over a high heat until nicely browned, flip over and brown on the other side. Lift out and cool on greaseproof paper. Repeat until you have 4 good-sized pancakes.
• Place on a plate and cover with plastic film.

• Once the meat is cooked and nice and thick, cool or chill until really firm (this makes it easier to fill and seal the pancakes)
• Lay each pancake on a chopping board, and brush the outer edge with beaten egg.
• Spoon on one half the chilled mince mix.
• Fold the pancake over and seal well.
• Mix the turmeric with the paprika and add to the breadcrumbs
• Next carefully dust with flour and place straight into the beaten egg and finally the breadcrumbs, patting down well and making sure they are well sealed.
• Heat the oil and butter ‘til foaming.
• Add the pancakes and cook until crispy on one side, 4-5 minutes over a high heat.
• Flip over and continue to cook for a further 4 minutes until well coloured and crisp.
• Drain well on kitchen towel and leave for a couple of minutes to cool slightly.
• Serve.