Meat Pancakes with Mung Bean Sprouts

For the meat pancakes, it is best to prepare the pancake batter at least one hour in advance. To do this, stir the flour with the eggs and the soy milk well with a whisk and then let it stand in the refrigerator.

Before frying the pancakes, add enough mineral water to the dough to give it a thin creamy consistency. The mineral water makes the batter nice and airy.

Fry the pancakes on both sides and put aside on a plate between paper towels. For the meat filling, fry the minced meat with the chopped onion and garlic in oil, then season with tomato paste, salt and pepper and finally add the mung bean sprouts.

Fill the pancakes with the meat mixture, layer in a large ovenproof casserole dish and sprinkle with grated cheese. Bake in oven until cheese is melted and golden brown.

Sprinkle with cress and serve with leaf salad.

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