Pancakes filled with vegetables and meat soy
13 ingredients •
5 steps
• 1 HORA 55 MINUTOS
Cook time
1 hr 10 min.
Prep time
45 min.
Skill level
Intermediate
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Choose your servings
1 - 2
Ingredients
13 ingredients
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- 1 units Egg
- 0.3 cups Wholemeal
- 1 cups Frozen corn desg
- 50 grams Soy meat
- 1/2 cups Pumpkin
- 1/4 units Onion
- 0.38 cups Zucchini
- 100 grams Buttery cheese
- 1/4 tsp Peppers
- 1 pinch Cumin
- 1 pinch Pepper
- 1/4 tsp Salt
- 2 tbsp Olive oil
Steps
5 steps
- 1Prepare ingredients: preparing corn according to the instructions of the container; Grating soft cheese, soy protein hydrate for 15 minutes and drained; Cook the pumpkin; Grate zucchini; chop the onion diced.
- 2For the pancakes: In a bolo, per egg, add 1/3 cup flour, 2/3 cup water. Mix well with a whisk. In a saucepan over medium heat, add a drop of olive oil and heat. Have on hand a plate to go leaving the pancakes. With a cup of coffee Add mixture to the center of the pan and spread well. The pancake is ready to turn it around once you peel off the edges of the pan alone. When you're ready to turn it around, using a trowel or your hands, flip it and cook 30 seconds. Repeat the process to end the mixture.
- 3A saute pan onion, add vegetable protein, corn, zucchini and herbs and seasonings.
- 4Grind pumpkin, I added a splash of milk, olive oil, pepper, salt and add to the mixture. Go fill the pancakes, add some cheese, put them on a platter, cheese over pepper and oven for 20-25 min at 180 degrees until it gratine and voila!
- 5Connie Achurra. Adapted.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
204 | 28.7 | 19.1 | 3.8 |
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