Рецепт Spinach And Potato Pancake With Crispy Crusted Cod
Ингредиенты
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Инструкции
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Prepare the instant mashed potato according to the pack instructions.
- Prepare the pancakes, place the flour into a mixing bowl, gradually add in the beaten egg and lowfat milk. Beat the batter till smooth. Allow the batter to stand for 30 min.
- Wash the spinach leaves thoroughly and remove the stalks, place the washed leaves in a microwaveable bowl and cover the bowl with cling film. Cook the spinach for 2 min on a high setting. When the spinach is cold squeeze out the excess liquid and roughly chop the leaves.
- Place the bread in a food processor and process for 10 seconds till the bread has been crumbed.
- Mix all the ingredients for the crumb crust together, add in seasoning to taste, divide into four and place it on top of the four pcs of cod.
- Place the cod onto a lightly oiled baking sheet and into the preheated oven for 12 min.
- Add in the mashed potato, nutmeg, salt, pepper and spinach to the pancake batter. Heat 1 Tbsp. of oil in a frying pan over a moderate heat. Pour in sufficient pancake batter to make a pancake approximately 7cm (3 inches)
- in diameter. Cook the pancake for 2 min on each side. Cook all the pancakebatter in this way to make 8 pancakes. It should be possible to cook 2-3 pancakes at one time.
- When the pancakes are cooked, serve the cod on top of the pancakes with some wilted leaves eg rocket.
- NOTES : A lightly, healthy supper time dish for young families.