Description
Pancakes with sweet filling made from rice, green onions and egg in cream sauce with spicy notes of Indian cuisine is perfect for brunch Sunday for the whole family. The dish is not expensive, and easy to prepare. If you have no curry paste in the sauce you can add fresh ginger, garlic, lemon zest and ground curry.
Ingredients
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Damn
20 piece
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Figure
1 cup
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Green onions
1 coup
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Chicken egg
4 piece
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Vegetable oil
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Carrots
4 piece
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Curry paste
1 Tbsp
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Cream
1 cup
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Lemon juice
2 Tbsp
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Cilantro
-
Salt
-
Black pepper
Cooking
Ingredients.
1. Eggs boiled and finely chopped. Cut onion finely and lightly fry in vegetable oil. Boil the rice until tender.
2. Mix all the ingredients of the filling and season with salt and pepper to taste.
3. In a saucepan heat the oil, put wedges of carrots and curry paste. (If you don't have curry paste, saute in butter finely chopped fresh ginger, add the garlic, lemon zest and 1 teaspoon of curry powder, then add carrots).
4. Pour the cream and simmer over low heat until soft carrots.
5. Using the immersion blender to whisk the prepared sauce until smooth. Get a fairly thick sauce. If you want a more liquid sauce you can add cream or boiled water. Check for spices.
6. This filling is best suited custard pancakes. The idea of a molding I suggested to mom, she turned the pancakes in these hexagons.
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