Spinach Mushroom Pancake

Methods

• To make filling, chop onions and put into a bowl. Add garlic and a little salt and mix well. Chop mushrooms.
• Heat butter and oil in a non-stick pan, add onion and garlic and saute till golden brown. 
• Add spinach and mushroom and cook till mushroom leaves water. Add salt, nutmeg powder, white pepper powder and toss well. Add cream and mix well. Take the pan off the heat and set aside to cool.
• To make pancake batter, take refined flour in a bowl, add salt, egg, milk and refined oil and beat well with an electric beater till you get a smooth batter.
• To make each pancake, heat 1 tsp oil in another non-stick pan, pour a ladle of the batter, spread it into a thin roundel and cook. When the underside is done, flip and cook the other side similarly.
• Place a little filling in the centre of each pancake and fold it.
• Spread the panko breadcrumbs on a plate. Heat sufficient oil in a deep pan.
• Coat each pancake in panko breadcrumbs and deep-fry in hot oil till golden. Drain on absorbent paper.
• Place the pancakes on serving plates and serve hot with a bowl of tomato sauce.