Spinach and leek pancakes with salmon

Ingredients:

1/4 small white onions, grated

1/2 tsp garlic puree

100g frozen spinach, thawed out and drained

1 small white leek, white part only, grated

40g creme fraiche or oatly creme fraiche

1/2 cup of tomato sauce

3 tbsp breadcrumbs

50g grated cheese

200g salmon fillet, skinless

For the pancake mix:

100g plain flour

200ml plant-based milk

10ml veg oil

Directions:

Blend pancake ingredients and let them rest in the fridge for 30 minutes.

Saute the onion, leek and garlic for 5 minutes until soft. Add spinach and creme fraiche and cook for 5 minutes. Add half breadcrumbs.

Fry (and flip!) pancakes. Spread a large tablespoon of the spinach mix into a pancake, roll and place in a greased ovenproof dish. Repeat until pan is full and top with a little tomato sauce, cheese and breadcrumbs. Bake in a hot oven for 25 minutes until golden brown and cheese has melted.

Check salmon for bones, prepare in 50g portions and bake. Serve separately