PANCAKES WITH SPICED LAMB AND SPINACH
These tender pancakes are delicious when topped with a fragrant lightly spicy lamb and spinach mixture which contrasts beautifully with the salty tang of feta. The lamb mixture takes only minutes to cook, then simply fill the pancakes and crumble over a little feta for an impressive and delicious meal. For the pescetarians out there, swap the minced meat for a piece of fish and follow the recipe the same way. Serves 4 – double if you have hungry people and make 2 pancakes each.
400 g lamb mince (you can use beef or pork if you wish)
2 tbsp oil
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
2 tsp turmeric
1- 2 tsp chilli flakes, or ½ fresh finely chopped chilli
2 tbsp tomato paste
300 g (10 oz) baby spinach
100 g (3.5 oz) feta
1 cup flour
¾ – 1 cup milk
1 egg – lightly beaten with a fork
½ tsp salt
To make the pancakes whisk the flour and salt with the smaller quantity of milk and egg until a smooth batter is formed. Leave the batter to stand for 30 minutes then adjust the batter with the extra milk so it is the consistency of thick cream.
Heat 2 tbsp oil in a frypan and brown the mince. Add garlic, cumin, turmeric, coriander, chilli and tomato paste and cook for 5 minutes or until the lamb is fully cooked. Season with salt and pepper to taste and add the baby spinach to wilt.
To make the pancakes, lightly oil a frypan over high heat, stir the batter and pour ½ cup of it into the pan. Quickly swirl it around to coat the pan and cook for 1-2 minutes. Flip the pancake and cook the other side briefly – about 30 seconds should do.
Cover and keep warm while you make the other 3 pancakes.
Reheat the mince and spinach mixture if necessary. Divide the mince and spinach mixture into quarters and place on one half of a pancake, fold over and sprinkle the crumbled feta on the top. Serve with hot chilli sauce for those who like an little extra spiciness.