Cheesy Pancake Bakes

Serves 4-6 

Hands-on time: 10 minutes 

Hands-off time: 20 minutes 

 

INGREDIENTS 

 

1 tbsp oil 

1 large onion, diced 

2 tsp mild curry powder 

2 tins (400g each) Lucky Star Pilchards in Tomato Sauce  

1 tin (410g) chopped tomatoes  

2 large potatoes, peeled and cubed 

1 tsp salt  

2 cups baby spinach 

 

Serving suggestion: 
Brown rice 

Plain yoghurt 

Coriander leaves 

 

METHOD 

 

1. Heat the oil in a large pot over medium heat. 

2. Add the diced onion and fry for 2 minutes until soft and translucent.   

3. Add the curry powder and fry for a further 1 minute. 

4. Remove the Lucky Star Pilchards in Tomato Sauce from the tin and set aside. 

5. Add the tomato sauce from the Lucky Star tins to the onion mixture, along with ¾ tin of water, the tin of chopped tomatoes, cubed potatoes and salt. Stir and simmer for 12-15 minutes until the curry sauce thickens and the potatoes are tender.  

6. While the sauce thickens, gently remove the bones from the Lucky Star Pilchards. *Chef’s Tip: Keep bones in if preferred! 

7. Add the deboned pilchards and baby spinach to the sauce and gently stir the curry without breaking up the pilchards too much. Cook for 1-2 minutes to warm the pilchards and wilt the spinach.  

8. Top the curry with a dollop of yoghurt and scatter some coriander on top. Serve with brown rice and ENJOY! *Chef’s Tip: Serve with your favourite sambals! 

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