Pancakes filled with a spicy vegetable sauce with green lentils and red kidney beans, topped with grated cheddar cheese.
Serving Suggestions: I like these pancakes with Salad or green beans and broccoli
Product Ingredients
Tomatoes 26%, Vegetable Stock 16%,(
Celery) Courgettes 10%, Green Lentils 8%, Carrots 8%, Onions 7%, Leeks 6%, Tomato Puree 4% Curry Paste
(May contain nuts,mustard or peanuts), sunflower oil, Cumin, Salt Pepper, Herbs de Provence
cheese,
Curry Paste: Water, Rapeseed Oil, Cumin, Paprika, Turmeric, Coriander, Fennel, Gram Flour, Salt, Concentrated tomato Puree,
Acetic Acid, Citric Acid Lactic Acid, Garlic Puree, Coriander Leaf
, black Pepper, Coriander Seed, desiccated coconut, onion powder Tamarind, Garlic Powder, dried parsley leaf, concentrated lemon juice
may contain nuts, mustard or peanuts
Pancakes:
Milk, flour, eggs, salt and pepper,
Cooking Instructions
Small: Cook at 180c/Gas Mark 4 for 55 mins, if defrosted cook at 180c/Gas Mark 4 for 35 mins, make sure it is piping hot before serving.
Double: Cook at 180c/Gas Mark4 for 65 mins, if defrosted cook at 180c/gas mark 4 for 50 mins. Make sure it is piping hot before serving.
Special Instructions
Store below -18c