Indian Spinach and Cheese Pancake Filling
These lightly spiced, slightly fusion, savoury pancakes are perfect for a light and healthy meal. Feel free to add cooked chicken instead of the cheese or fry some bacon in with the onions for an added smoky flavour.
4 tbs. oil
1 tsp. cumin seeds
1 small onion, chopped
1 ½ tsp. finely chopped ginger
3 large cloves garlic, peeled and finely chopped
½ tsp. each garam masala, coriander and cumin powders
Pinch of nutmeg
Salt to taste
350g baby spinach, wilted in a pan with a little water
90-100g fresh mozzarella, fresh paneer, ricotta, goats or feta cheese
4 large plain pancakes
Heat the oil in a medium sized saucepan, add the cumin seeds and cook until they have darkened a little. Add the onion and cook until are soft and golden brown at the edges. Stir in the ginger and garlic and sauté over a gentle flame until garlic is cooked, about a minute or so. Add the spice powders, salt and a small splash of water and cook for one minute.
Add the spinach and cook for a few minutes to incorporate all the flavours. The consistency should be creamy so add more water or reduce over a high heat as necessary. Taste and adjust the seasoning. Tear or crumble the cheese into the spinach and stir to incorporate. Warm through before filling your pancakes; serve hot.