From my 0,5 kg chard supply I had nothing left, so for the cannelloni filling, I opted for some frozen spinach that my mom provided me with. Actually, I only guess it was spinach. For what I know (and knowing my mom) it could be anything from spinach to chard, nettle or dandelion leaves. I preferred my chard, though.
These greens are actually great preserved. You can steam a large pot of greens, drain, chop and freeze in ice-cube molds or tiny bags for 1-seize servings, then when you need it, you just open your freezer and take as many servings as you need.
Mind you, my cannelloni was a 1 serving size, so I only needed like a spoon of spinach for the filling.
SPINACH CANNELLONI
serves: 1
Take 1 or 2 leftover pancakes. Take 1 spoon of spinach filling per pancake and spread it abundantly over pancakes. Roll, slice in half and secure with a toothpick.
Prepare your breading. Roll your pancakes first in flour, then in beaten egg and lastly in breadcrumbs.
Heat frying oil. When extra hot, place your cannelloni in the oil and fry on both sides until golden brown.
Serve on a bed of salad, Chinese cabbage & corn.
Note: This recipe includes eggs. I guess you could omit eggs in the breading by using some milk or cream instead.
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