Name: Beef and bean pancakes with carrot salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 cup plain flour; 1 1/4 cup milk; 1 egg; butter, to grease; 2 tablespoon vegetable or olive oil; 500 gram beef mince; 50 gram packet burrito seasoning; 400 gram can diced tomatoes; 125 gram can corn kernels, drained; 125 gram can four bean mix, rinsed; 1 cup grated tasty cheese; 2 large carrots, coarsely grated; 1 medium red capsicum, finely chopped; 1 green cucumber, finely chopped; 1/2 cup coarsely chopped coriander; 2 tablespoon bought french dressing; 1/4 cup sour cream, to serve; 1/4 cup bought tomato salsa, to serve

Ingredients

1 cup plain flour

1 1/4 cup milk

1 egg

butter, to grease

2 tablespoon vegetable or olive oil

500 gram beef mince

50 gram packet burrito seasoning

400 gram can diced tomatoes

125 gram can corn kernels, drained

125 gram can four bean mix, rinsed

1 cup grated tasty cheese

2 large carrots, coarsely grated

1 medium red capsicum, finely chopped

1 green cucumber, finely chopped

1/2 cup coarsely chopped coriander

2 tablespoon bought french dressing

1/4 cup sour cream, to serve

1/4 cup bought tomato salsa, to serve

Method

1.Sift flour into a medium bowl. Make a well at centre. Whisk milk and egg in a medium jug; gradually add to dry ingredients, whisking to combine. Rest 10 minutes.

2.Heat a 20cm (base measurement) non-stick frying pan over moderately low heat. Grease with a little of the butter. For each pancake, pour 1/3 cup batter into pan. Cook pancakes, 2 at a time, 1-2 minutes or until bubbles appear on surface. Flip; cook 1-2 minutes further, until golden. Transfer to a heatproof plate. Repeat to make 8 pancakes.

3.Preheat oven to 180°C (160°C fan-forced). Grease a 35 x 25cm ovenproof dish.

4.Heat oil in a medium saucepan over moderately high heat. Add mince. Cook, stirring with a wooden spoon to break up lumps, 5 minutes, or until browned. Add burrito seasoning, tomato, corn, beans and 1/2 cup water. Bring to the boil. Reduce heat. Simmer, uncovered, 10 minutes or until thick. Remove from heat.

5.For each pancake, place on a flat surface. Top with 1/8 of mince mixture. Roll up to enclose, leaving ends open. Place roll, seam-side down, in prepared dish. Repeat with remaining pancakes. Sprinkle with cheese. Bake 15 minutes, or until golden.

6.Meanwhile, make salad: combine carrot, capsicum. cucumber, coriander and dressing in a bowl. Top pancakes with sour cream and salsa. Serve with salad.

Make pancakes and mince mixture up to 2 days ahead. Both can be frozen separately for up to 3 months. To save time, use bought pancakes.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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