Minced pancakes with mint dip

Name: Minced pancakes with mint dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs (size M); 100 g Flour; 250 ml Milk; 7-10 Tbsp Salt; 3 Stem(s) Mint; 400 g Whole milk yoghurt; 7-10 Tbsp Pepper; 300 g green zucchini; 150 g yellow zucchini; 4 TSP + 1 tablespoon of oil; 400 g Minced beef; 4 Chillies to garnish

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs (size M)
100 g Flour
250 ml Milk
7-10 Tbsp Salt
3 Stem(s) Mint
400 g Whole milk yoghurt
7-10 Tbsp Pepper
300 g green zucchini
150 g yellow zucchini
4 TSP + 1 tablespoon of oil
400 g Minced beef
4 Chillies to garnish

Directions

1
Mix egg, flour, milk and 1 pinch of salt to a smooth dough and let it swell for about 15 minutes. Wash the mint, dab dry and, except for 1 stalk for garnishing, pluck leaves from the stalks and chop finely. Mix yoghurt with mint, season with salt and pepper. Wash, clean and slice the zucchini. Heat 1 teaspoon of oil in a coated frying pan and fry 1/4 of the dough at medium heat for about 3 minutes on each side until golden brown. Bake the rest of the dough in the same way. Keep pancakes warm.
2
Heat 1 tablespoon of oil in a frying pan and fry the minced meat for 5-8 minutes while turning it until crumbly. Fry the zucchini for the last 3 minutes. Season with salt and pepper. Put the pancakes on plates and fill with zucchini mince mixture. Fold the pancakes over. Garnish with mint and chilli peppers