Serves: 4 to 6 people
Preparation time: 10 minutes
Cooking time: Under 15 minutes
Ingredients:
375g/12oz prepared lamb keema
6-8 prepared plain pancakes (You can make these from scratch if you prefer)
50-75g/2-3oz baby spinach leaves, roughly torn
50g/2oz Feta cheese, crumbled
Small handful freshly chopped flat-leaf parsley or coriander (optional)
Extra crumbled Feta cheese, to garnish
Method:
1. Put the prepared keema in a large mixing bowl and stir with a wooden spoon to break up the mixture.
2. Lay each pancake on a clean chopping board and spoon 30ml/2tbsp of the keema mixture down the centre. Add the spinach leaves and top with the feta. Roll up and transfer to a lightly oiled heatproof dish.
3. Cook in a preheated oven at 220C/Gas mark 7 for 10 minutes until piping hot.
4. Transfer the pancakes to warm plates, cut in half, sprinkle with the herbs if used and serve immediately with a cucumber and tomato salad.
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