Findus-inspired cheese & ham 'pancakes'

Name: Findus-inspired cheese & ham 'pancakes'
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium free range egg; 5 tbsp fine breadcrumbs; 4 tortilla wraps; 2 tbsp tbsp olive oil or spray oil, plus ½ tbsp oil; 100 g ham hock; 250 g pack grated Cheddar and mozzarella; 150 g Waitrose four cheese sauce; 300 g pack beetroot salad; 60 g Steve's Leaves Pea Shoots, Baby Spinach & Baby Chard

Throw it back to an old-school freezer standby, a Findus crispy pancake, with Sophie Pryn's DIY version that offers the same crispy, gooey, cheesy joy. Pair with a beetroot salad in vinaigrette dressing to cut through the richness and some baby leaves for a pop of green. It's all about balance. For more 30 minute wins, explore our quick & easy dinner recipes. Follow Sophie Pryn on Instagram.

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Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 medium free range egg
5 tbsp fine breadcrumbs
4 tortilla wraps
2 tbsp tbsp olive oil or spray oil, plus ½ tbsp oil
100g ham hock
½ x 250g pack grated Cheddar and mozzarella
150g Waitrose four cheese sauce
300g pack beetroot salad
60g Steve's Leaves Pea Shoots, Baby Spinach & Baby Chard

Preheat the oven to 200ºC, gas mark 6. In a small bowl, beat the egg with a pinch of salt. Spread the breadcrumbs out on a large plate.
Use a pastry brush to paint one side of a tortilla wrap with the beaten egg, then lay, eggwash-side-down, in the breadcrumbs and press to coat well. Repeat with the remaining wraps. Line a baking tray with baking parchment. Spray or evenly drizzle the breadcrumbed side of each wrap with oil, then lay breadcrumb-side-down on the lined tray.
Mix the ham, grated cheese and sauce together in a bowl with some freshly ground black pepper. Spoon a quarter of the mixture onto each wrap, then spread evenly over one half, leaving a 2cm border. Brush the border with beaten egg and fold in half, pinching the edges together to stick. Bake for 12 minutes, turning carefully halfway through, until crisp and golden on both sides. Gently toss the beetroot salad, leaves and remaining ½ tbsp oil together and serve alongside the crispy pancakes.

Typical values per serving when made using specific products in recipe