Rolled Beetroot Pakes

150 g beetroot, cooked, cut in chunks
100 ml milk
2 egg whites
90 g flour
SIDS SALT & PEPPER to taste
rice bran oil for frying
8-10 tbsp cream cheese, with herbs & garlic
4 tbsp chives, snipped

Put the beetroot, milk and egg whites into a food processor and blend until combined.
Add the flour and SIDS SALT & PEPPER and blend until smooth.
Lightly oil a pancake or frying pan and heat until almost smoking.
Add enough batter to coat the base.
Cook until set, then turn over and cook for another 50 seconds.
Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together.
Leave to cool completely.
Spread the beetroot pancakes with the cream cheese and sprinkle with chives.
Place on a sheet of cling film and roll up the pancakes tightly in the cling film, twisting both ends to seal.
Chill for at least 30 minutes.
Cut each pancake into 4-5 pieces and sprinkle with SIDS SALT & PEPPER.