Pancake bag with light vegetable mince filling

Name: Pancake bag with light vegetable mince filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Flour; 3 Eggs (size M); 125 ml low-fat milk; 100 ml Mineral water; 7-10 Tbsp Salt; 300 g Carrots; 1 (500 g) Head Chinese cabbage; 1 collar Spring onions; 1 1/2 TABLESPOONS Oil; 300 g Beefsteak minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp dried coriander; 8 TABLESPOONS Chilli sauce for chicken; 7-10 Tbsp Coriander

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Flour
3 Eggs (size M)
125 ml low-fat milk
100 ml Mineral water
7-10 Tbsp Salt
300 g Carrots
1 (500 g) Head Chinese cabbage
1 collar Spring onions
1 1/2 TABLESPOONS Oil
300 g Beefsteak minced meat
7-10 Tbsp Pepper
7-10 Tbsp dried coriander
8 TABLESPOONS Chilli sauce for chicken
7-10 Tbsp Coriander

Directions

1
Mix flour, eggs, milk, mineral water and salt with the whisk of the hand mixer to a smooth dough. Let it rest for about 20 minutes. Peel, wash and roughly grate the carrots. Clean, wash and cut cabbage into strips.
2
Clean, wash and cut the spring onions into rings. Heat 1 tablespoon of oil in a pan. Brown the minced meat in it, season with salt, pepper and coriander. Add vegetables, fold in and fry for another 3-4 minutes.
3
Fold in chilli sauce. Cover the vegetable mince pan and set aside. Spread a small coated pan (approx. 18 cm Ø) with oil and heat it up. Bake 8 pancakes from the dough one after the other, brushing the pan with oil over and over again.
4
Keep pancakes warm. If necessary, reheat the vegetable mince pan and place it on the pancakes. Fold the pancakes into bags. Arrange on a plate and garnish with coriander.