Pancakes with shredded turkey

Pancakes with shredded turkey is served with a spicy tomato sauce. With fresh garlic sauce that tastes great. Outside the season you can also use dried garlic or substitute herbs of Provence. For the batter hit a fresh organic egg in a bowl of milk and stir smooth. Add the flour and stir with a whisk until a smooth batter is formed. Swell season with salt and let the dough. Meanwhile, turkey cutlets in a somewhat wider strips. Peel, a mild white onion and garlic and cut into fine dice.

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Spring onions and slice into rings. The zucchini wash, dry and cut into small cubes. Heat oil in a nonstick pan 1 tablespoon corn oil, fry the shredded turkey is hot and season with salt and pepper. Reduce the temperature to medium. Add onions and garlic and saute briefly, but can not turn brown. Courgettes and spring onions to the pan and mix with the shredded turkey. The vegetables briefly cook until it softens slightly. Add diced tomatoes with juice and season the sauce with tomatoes, pepper, garlic salt and dried vigorously.

Round out the tomato sauce with a pinch of sugar and cook over medium heat for several minutes. Meanwhile, heat a nonstick pan in 1 tablespoon corn oil and bake in succession two small pancakes. Pancakes with shredded turkey, fill and fold it like to see in the picture above. The rest of the tomato sauce to serve with the vegetables.

Ingredients:

¤ 1 Organic egg
¤ 0.1 L Milk
¤ 50 g Flour
¤ Salt
¤ 300 g Turkey Schnitzel
¤ 1 White onion
¤ Garlic
¤ 60 g Spring onions
¤ 120 g Zucchini
¤ 1 tbsp Corn oil
¤ Pepper, salt
¤ 1 can Diced tomatoes
¤ Wild garlic, dried
¤ 5 g Sugar
¤ 1 tbsp Corn oil

2 servings – 537 calories per serving, 30 mins Prep – 30 mins Total