Sauté the chopped onion and garlic in a pan until golden brown, add the chicken mince, sliced mushrooms, tomato sauce, salt, spices and a little water. Simmer for 15 minutes.

For the pancakes, mix two eggs, two cups of flour, five tablespoons of oil, and a pinch of salt and sugar in a bowl. Make the pancakes in an oiled pan.

Place the prepared mixture on the pancakes, add grated cheese and roll them up. Fold the ends inwards so that the mixture does not run out.

Prepare a plate with two cups of flour, another plate with two beaten eggs and a third plate with breadcrumbs. Dip each pancake first in the flour, then the beaten egg and finally the breadcrumbs, ensuring that both sides are coated. Preheat the oil and fry the pancakes until golden brown. Serve warm.

Recipe is from PP cook book Smells like home, contributed by Sandra Lalović, Bosnia and Herzegovina.