Bean Pancake Pie

1. 1 Canned red beanspack 400 g ≈ $1.10 25 g
2. 2 Sour cream 15%pack 300 g ≈ $1.60 8 g
3. 3 Kefirpack 900 ml ≈ $2.21 25 ml
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Sunflower oil 10 ml
6. 6 Wheat flour 20 g
7. 7 Carrots≈ $1.50 per kg 40 g
8. 8 Onions≈ $1.60 per kg 20 g
9. 9 Mayonnaise 30 g
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Garlic≈ $10.00 per kg 5 g
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the beans until tender

2. Mash the beans into a smooth purée

3. Add eggs⁴, sour² cream, kefir³, flour, and oil. Mix into a thick pancake batter

4. Fry the batter in oil until golden brown on both sides

5. Grate the carrot⁷, finely chop the onion⁸. Sauté in oil, then add minced garlic¹¹ and dill¹⁰

6. Spread each pancake layer with mayonnaise, then add the filling

7. Let the pie rest for a couple of hours