Recipe for Sardine Pancakes 
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Yield:
4 servings
Ingredients:
Amount Ingredient
300 ml Milk, (1/2 pint)
125 gm Plain flour, (4oz)
1 x Egg, size 3, beaten
Salt and freshly ground black pepper
2 tbl Olive oil
1 x Onion, finely chopped
1 x Clove garlic, crushed
1 x Green pepper, finely diced
2 x 120 g, (4.23oz) cans sardines, drained and chopped
3 tbl Freshly chopped parsley
1 x 227 gram can chopped tomatoes, (8.1oz)
Instructions:
Instructions: 1. Whisk together the milk, flour, egg and seasoning to form a smooth batter.

2. Heat a little oil in a frying pan and pour in sufficient batter to coat the base of the pan when gently tipped.

3. Cook for 1 minute or until the underside is golden, turn over and cook the other side. Repeat process to make 6-8 pancakes.

4. Heat the remaining oil in the pan and fry the onion, garlic and pepper for 4-5 minutes. Stir in the sardines, most of the parsley and seasoning to taste.

5. Divide the mixture between the pancakes. Roll each pancake up and arrange in a single layer in a lightly buttered ovenproof dish. Pour over the tomatoes and sprinkle with cheese.

6. Bake in a preheated oven 200 C, 400 F, Gas Mark 6 for 15-20 minutes.

Serve immediately sprinkled with the remaining parsley.

NOTES : A quick easy to make light supper or starter.

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