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
Tomatoes 26%, Vegetable Stock 16%, Courgettes 10%, Green Lentils 8%, Carrots 8%, Onions 7%, Leeks 6%, Tomato Puree 4% Curry Paste, 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
Pancakes: Milk, flour, eggs,
salt and pepper,
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.
Store below -18c