Mexican pancakes with meatballs

Name: Mexican pancakes with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 red and green pepper; 1 Garlic clove; 1 chili pepper; 30 g Toast; 350 g Beefsteak minced meat; 150 g Low-fat curd; 3 Eggs (size M); 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1 can(s) (425 ml) Texas mix; 300 ml Texicana salsa; 150 ml low-fat milk; 150 ml Mineral water; 200 g Flour; 1 collar Coriander

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 red and green pepper
1 Garlic clove
1 chili pepper
30 g Toast
350 g Beefsteak minced meat
150 g Low-fat curd
3 Eggs (size M)
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
1 can(s) (425 ml) Texas mix
300 ml Texicana salsa
150 ml low-fat milk
150 ml Mineral water
200 g Flour
1 collar Coriander

Directions

1
Clean, wash, grate dry and cut the peppers into fine cubes. Peel garlic and chop finely. Cut the chilli slowly. Remove seeds, chop pod finely. Soak toast in cold water, squeeze out.
2
Knead minced meat, curd, 1 egg, squeezed toast and tomato paste. Season well with salt and pepper. Form 24 balls from the mixture. Heat the oil in a large pan and fry the balls for about 5 minutes until golden brown.
3
Add chilli, garlic and paprika and sauté. Drain the Texas mix and put it in the pan. Deglaze with Texicana Salsa. Bring to the boil and keep warm. Meanwhile whisk eggs, milk, mineral water and flour.
4
Season with salt and pepper. Grease a pan (approx. 24 cm Ø) with oil and bake 4 pancakes one after the other. Wash the coriander and shake dry. Pluck the leaves, except for a few for garnishing, from the stems and chop finely.
5
Add coriander to the chopping pan and fold in. Fill the pancakes with Mexican mince pan. Serve garnished with coriander.