Pancakes Parcels Stuffed with Ground Meat and Bell Pepper
Nutritional values
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pancakes
- 100 grams Pastry flour
- 200 milliliters milk
- salt
- 2 eggs
- 1 Tbsp vegetable oil (for frying)
- For the filling
- 4 scallions
- 1 red Bell pepper
- 1 garlic clove
- 400 grams Ground meat (pork)
- 1 Tbsp vegetable oil
- 1 Tbsp Pastry flour
- 200 milliliters Beef broth
- salt
- peppers
Preparation steps
For the pancakes, mix the flour with the milk and a pinch of salt until smooth. Add the eggs and mix well to form a smooth batter. Let the batter rest for about 10 minutes.
For the filling, rinse the scallions, trim and place 4 long pieces of greens aside for garnish. Chop the remaining scallions into rings. Rinse the red bell pepper, cut in half, remove seeds and ribs, and cut into cubes. Peel the garlic and chop finely.
Heat oil in a pan and fry the ground meat in it until crumbly. Add the chopped scallions, garlic and bell pepper, and fry for 1-2 minutes. Sprinkle with the flour and pour in the beef broth. Simmer for about 10 minutes until the filling gets thickened and creamy. Season with salt and pepper.
Heat some oil in a pan, pour 1 tablespoon pancake batter in it and spread evenly. Cook until golden brown on each side for 2-3 minutes. Drain the pancakes on kitchen paper and keep warm. Cook more pancakes from the batter until it is used up.
Place the pancakes on plate and place some filling in the center of each. Fold each pancake into a parcel and secure with toothpicks. Serve garnished with scallions greens.
Serve as desired with some lettuce.
