I have been derelict in posting, but I after the Christmas baking-bonanza, I needed a break. Break-time is over though now! I've been hired to cater a party in February, and these funky-looking things were one of my practice runs. Before yesterday I was scared to death of deep-frying stuff: me and high heat don't mix. But after spending all day yesterday with hot oil and nary a burn, I'm a bit more confident. Enough so at least to tell my client (ee! client!) that I could make them for her. And really, they are very tasty - comfort food with a bit of a kick to them. Stuffing
* 1/2 lb boneless chicken
* 1 lb potatoes
* 1/2 lb onion
* 2 tblspns red pepper
* 4 tblspns roasted curry powder
* 1/4 cup oil
* to taste salt
Pastry ( maybe any other pancake mix could be used)
* 1/2 lb flour
* 2 cups milk (coconut or dairy)
* 1 egg
* to taste salt
Breading and Deep Frying
* 3 cups oil
* 2 eggs
* 1 can bread crumbs
First make the stuffing. Boil the potatoes and peel of jackets. Cut chicken into small pieces. Dice onions. Add the oil to a pan at medium heat. Add the onions, chicken, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible.
Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non-stick pan which has been wiped with paper towel soaked in butter or oil. Pour in a little over 1/4 cup of the batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll.
Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable.
Finally dip each roll into beaten egg and coat all round. Then coat with bread
crumbs and deep fry until medium brown color.
Makes 10
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