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🍽️ Arugula Pancakes Stuffed with Ground Meat and Zucchini

674 kcal · 30 min · 4 servings

Ingredients

• Arugula 100 g
• Milk 400 ml
• Eggs 4 pcs
• Wheat flour, Type 405 200 g
• Salt pinch
• zucchini 2 pcs
• Garlic cloves 1 pcs
• Oil 8 tbsp
• Minced meat, mixed 600 g
• Tomatoes, chopped 800 g
• Sugar 1 tbsp
• Herbs of Provence, dried 2 tsp
• Water 100 ml
• mozzarella 2 pcs
• Olive oil 1 tbsp
• Pepper, black ground pinch

Instructions

1. 1. Wash the arugula thoroughly and let it drain well.
2. 2. Take about two-thirds of the arugula and puree it together with the milk in a tall container.
3. 3. Store the remaining fresh arugula in the refrigerator.
4. 4. Beat the eggs in a separate bowl.
5. 5. Add the flour and a pinch of salt to the eggs and mix everything well.
6. 6. Slowly pour the arugula-milk mixture into the bowl.
7. 7. Stir the batter with a whisk until it is completely smooth.
8. 8. Wash the zucchini and trim off the ends.
9. 9. Grate the zucchini coarsely.
10. 10. Peel the garlic and chop it finely.
11. 11. Heat two tablespoons of oil in a pot over high heat.
12. 12. Fry the ground meat for about three minutes.
13. 13. Add the grated zucchini and the chopped garlic.
14. 14. Sauté the vegetables for another two minutes.
15. 15. Add the chopped tomatoes and about 100 milliliters of water to the pot.
16. 16. Season the sauce with one tablespoon of sugar and herbs de Provence.
17. 17. Let the sauce simmer over medium heat for about 15 minutes.
18. 18. Stir the sauce occasionally while it cooks.
19. 19. Finally, taste the ground meat and zucchini sauce to adjust the seasoning.
20. 20. Heat one teaspoon of oil in a non-stick pan over medium heat.
21. 21. Pour one ladleful of pancake batter into the hot pan.
22. 22. Spread the batter evenly in the pan.
23. 23. Bake the pancake for about two minutes until golden brown.
24. 24. Carefully flip the pancake once it has firmed up.
25. 25. Fry the other side for about half a minute until golden brown.
26. 26. Repeat the process until all the batter is used up.
27. 27. Keep the finished pancakes warm under a cloth.
28. 28. Tear the mozzarella into small pieces.
29. 29. Mix the arugula stored in the refrigerator with one tablespoon of olive oil.
30. 30. Season the arugula with salt and pepper.
31. 31. Fill the pancakes with the ground meat and zucchini sauce.
32. 32. Add some mozzarella and the seasoned arugula to the filling.
33. 33. Roll up the filled pancakes.
34. 34. Serve the pancakes immediately.

Nutrition per serving

• kcal: 674
• Protein: 43 g · Fett/Fat: 36 g · Carbs: 41 g