Spiced Vegetables
in wholewheat parsley pancakes

110g (4oz) wholewheat flour

Pinch of salt

1 medium egg

250 ml (1/2pt) Milk

25g (1oz) butter & Oil for frying

50g (2oz) chopped parsley


Filling

Half medium head of cauliflower

Half medium head of broccoli

1 onion finely chopped

100g (4oz) carrots cut into thin fingers

100g (4oz) green beans shredded

1tabsp curry powder

1 dip flour

Qtr pt (125ml) milk


Seasoning

Method

* Prepare the pancakes as in the Basic pancake recipe and keep warm.

* Divide the cauliflower and broccoli into floret's, cook the floret's, carrots and beans in boiling salted water until tender, drain.

* Melt the butter in a pan and add the onion, cook until soft, stir in the flour and curry powder cook for 1 minute, add the milk and cook to thicken, more milk may be needed to give a smooth spooning consistency.

* Add the vegetables to the sauce and spread a layer over each pancake, roll up and serve hot with a dressing of natural yogurt and herb salad.

Serves 4