|
Ingredients
|
For 4
|
For 100
|
|
Batter :
|
|
|
|
Refined flour
|
115gms
|
2.8kg
|
|
Egg
|
1
|
12
|
|
Milk
|
145ml
|
3.625litre
|
|
Salt
|
to taste
|
50gms
|
|
Filling:
|
|
|
|
Carrots
|
225gms
|
5.65kg
|
|
Peas
|
115gms
|
2.8kg
|
|
Potatoes
|
450gms
|
11.00kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Pepper
|
a pinch
|
15gms
|
|
Ginger
|
5gms
|
100gms
|
|
Lime
|
¼
|
6
|
|
Coating:
|
|
|
|
Egg
|
1
|
12
|
|
Breadcrumbs
|
55gms
|
455gms
|
|
Fat to fry
|
30gms
|
500gms
|
Pancake:
Sieve flour and salt into a bowl. Make a well in the centre,
add the beaten yolk of egg and milk. Beat well to form a smooth batter and let
it stand for an hour. Beat white stiff. Fold into the batter and prepare
pancake. Fill with prepared filling. Fold envelope fashion. Dip in egg, coat
with breadcrumbs and deep fry.
Filling:
Peel and dice potatoes and carrots to very small pieces.
Shell peas and chop onions; grate ginger. Heat fat, saute onions; add rest of
vegetables, salt, pepper, ginger and just enough water to cover the vegetables.
Cook till vegetables are tender and moisture has evaporated. Add lime juice.
Remove from fire and use as required.
