Baked pancakes

Ingredients for 5 portions: 10 fried pancakes, salt, pepper, 1/2 kg of minced poultry, 1 i 1/2 glasses of tomato puree, 1 a small can of corn (ok. 200 g), 1 a bunch of green onions along with the onion, 15 a dag of yellow cheese, 2 garlic cloves, frying oil.

To decoration:
sprigs of parsley, a few cherry tomatoes.

Preparation:
1. Drain the corn from the pickle. Grate the cheese on a grater with the largest mesh. Cut the onion from the spring onions and chop separately. Peel the garlic from the shells, squeeze through the press or cut very finely.

2. Glaze the onion and garlic in hot oil (just add it a moment earlier than the meat), then add the minced meat and mix. Sprinkle everything with salt and pepper. Fry for a few minutes, for the meat to brown nicely, then pour the tomato puree over them.

3. Transfer the sauce from the pan to a wide saucepan and cook for approx 10 minutes. After this time, add the drained corn to the sauce. Cook it all together for a while longer, then take the pan off the heat and set aside to cool.

4. Mix the cool sauce with the finely chopped chives. Spread the stuffing prepared in this way on the pancakes. Place the rolled up in a baking dish, sprinkle with grated cheese. Bake in an oven preheated to 200 ° C for approx. 15 minutes. Garnish with parsley and tomatoes.

Preparation (no waiting time): 30 minutes Serving: 385 kilocalories.