Crispy Pancake Rolls
|Pancakes||6 (About 6 Inches)|
|Stale white breadcrumbs||3 Ounce|
|Olive oil||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Cooked chicken||6 Ounce, minced|
|Parsley||2 Tablespoon, chopped|
|Mixed herbs||1⁄4 Teaspoon|
|Double cream||2 Tablespoon|
|Ground black pepper||To Taste|
To make the filling, heat the olive || oil in a pan and fry the onion until soft and golden.
Remove the onion from the pan and mix with the remaining filling ingredients, adding salt and freshly ground black pepper to taste.
Place 2 tablespoons of filling in the centre of a pancake.
Fold two sides of the pancake over the filling and roll up into a neat, secure parcel.
Repeat with the remaining pancakes.
Beat the egg with a tablespoon of water in a dish.
Add a little seasoning.
Coat each pancake with beaten egg mixture then coat with breadcrumbs.
Heat equal quantities of butter and oil in a frying pan and fry the pancake rolls for about 8 minutes or until crisp and golden brown on all sides.
Drain well and serve immediately.