Chickpea Vegetable Pancakes
Use these pancakes as a base for poached eggs and drizzle with hollandaise sauce.
Ingredients
100 g carrot
180 g courgette
For the pancake batter
200 g gram flour
300 g water
For the seasoning
15 g coriander
2 spring onions
0.5 tsp cumin seeds
0.5 tsp salt
For frying
1 Tbsp vegetable oil
Instructions
STEP 1/6
Trim and peel the carrot.
Trim the courgette and spring onion.
Destem the coriander.
STEP 2/6
Assemble the Food Processor bowl with the Coarse Grating Disc.
STEP 3/6
Grate carrot and courgette into the Food Processor bowl.
Transfer into a large bowl and reserve.
Clean the Food Processor bowl and fit the Knife Blade.
STEP 4/6
Add flour into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Turn the speed to 3.
Carefully pour in water.
Process until a smooth batter is formed.
STEP 5/6
Add coriander, onions, cumin and salt into the Food Processor bowl.
Pulse until everything is chopped and combined.
Transfer the batter to the vegetables.
Mix until combined.
STEP 6/6
Add oil into the frying pan.
Heat over a medium heat.
Add a ladle of the batter to the frying pan.
Cook for 5 minutes or until the mixture begins to set.
Flip the pancake and cook for 3 more minutes.
Repeat with the rest of the batter.
Serve
Chickpea Vegetable Pancakes
Use these pancakes as a base for poached eggs and drizzle with hollandaise sauce.
Ingredients
100 g carrot
180 g courgette
For the pancake batter
200 g gram flour
300 g water
For the seasoning
15 g coriander
2 spring onions
0.5 tsp cumin seeds
0.5 tsp salt
For frying
1 Tbsp vegetable oil
Instructions
STEP 1/6
Trim and peel the carrot.
Trim the courgette and spring onion.
Destem the coriander.
STEP 2/6
Assemble the Food Processor bowl with the Coarse Grating Disc.
STEP 3/6
Grate carrot and courgette into the Food Processor bowl.
Transfer into a large bowl and reserve.
Clean the Food Processor bowl and fit the Knife Blade.
STEP 4/6
Add flour into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Turn the speed to 3.
Carefully pour in water.
Process until a smooth batter is formed.
STEP 5/6
Add coriander, onions, cumin and salt into the Food Processor bowl.
Pulse until everything is chopped and combined.
Transfer the batter to the vegetables.
Mix until combined.
STEP 6/6
Add oil into the frying pan.
Heat over a medium heat.
Add a ladle of the batter to the frying pan.
Cook for 5 minutes or until the mixture begins to set.
Flip the pancake and cook for 3 more minutes.
Repeat with the rest of the batter.
Serve