1 tsp (5 ml) corn oil
1/3 cup (50 g) 2 oz self-raising wholemeal flour
1/3 cup (50 g) 2 oz self-raising flour
2 tsp (10 ml) ground coriander
2 tsp (10 ml) ground cumin
1 tsp (5 ml) turmeric
2.5 - 5 ml (1/2 - 1 tsp) chilli powder
1 egg
2/3 cup (150 ml) 1/4 pt semi skimmed milk
2 large Spanish onions, skinned and
chopped fresh coriander and onion rings, to garnish
1/3 cup (50 g) 2 oz self-raising wholemeal flour
1/3 cup (50 g) 2 oz self-raising flour
2 tsp (10 ml) ground coriander
2 tsp (10 ml) ground cumin
1 tsp (5 ml) turmeric
2.5 - 5 ml (1/2 - 1 tsp) chilli powder
1 egg
2/3 cup (150 ml) 1/4 pt semi skimmed milk
2 large Spanish onions, skinned and
chopped fresh coriander and onion rings, to garnish
method
1. Lightly grease a non-stick frying pan; set aside.
2. Sift the flours and spices into a bowl, and add the bran from the sieve.
3. Add the egg, and half the milk and beat until smooth.
4. Beat in the remaining milk and mix in the onions.
5. Heat the pan, then drop in dessertspoonfuls of the mixture.
6. Cook until bubbles burst on the surface. Turn over.
7. Allow 2-3 minutes each side. Cook remaining mixture.
2. Sift the flours and spices into a bowl, and add the bran from the sieve.
3. Add the egg, and half the milk and beat until smooth.
4. Beat in the remaining milk and mix in the onions.
5. Heat the pan, then drop in dessertspoonfuls of the mixture.
6. Cook until bubbles burst on the surface. Turn over.
7. Allow 2-3 minutes each side. Cook remaining mixture.
serving amount
makes 16
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