Herb pancakes with meatballs

Name: Herb pancakes with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Eggs (size M); 100 g Flour; 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Rocket salad; 2 Tomatoes; 3-4 Stem(s) Rosemary and sage; 150 g Low-fat yoghurt; 150 g Schmand; 1 TEASPOON Mustard; 1 Onion; 300 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 5 TSP Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Eggs (size M)
100 g Flour
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Rocket salad
2 Tomatoes
3-4 Stem(s) Rosemary and sage
150 g Low-fat yoghurt
150 g Schmand
1 TEASPOON Mustard
1 Onion
300 g mixed minced meat
2 TABLESPOONS Breadcrumbs
5 TSP Oil

Directions

1
Whisk 3 eggs, flour, milk, 100 ml water, salt and pepper until smooth. Wash and clean the rocket, pluck if necessary. Wash and clean the tomatoes. Finely dice the fruit flesh. Wash herbs and dab dry.
2
Put some stems aside for garnishing. Pluck off leaves or needles. Stir yoghurt, sour cream and mustard until smooth. Season cream with salt and pepper. Peel and chop onion. Knead onion, mince, 1 egg, breadcrumbs, salt and pepper.
3
Form small balls from the minced dough with moistened hands. Heat 1 teaspoon of oil in a coated frying pan and fry the meatballs for about 5 minutes until golden brown. Remove and keep warm.
4
Bake 4 pancakes from the dough one after the other. Heat 1 teaspoon of oil in a pan. Add 1/4 each of the prepared herbs and the dough. Bake for 1-2 minutes on each side until golden brown.
5
Keep the finished pancakes warm. Spread meatballs and rocket on the pancakes. Add sour cream and tomato cubes. Fold over the pancakes and garnish.