Chickpea vegetable pancakes
| Serves: 6 people | Recipe course:
Starters | Total time (min.): 30 | Complexity (1 to 3): 1 |
Use these pancakes as a base for poached eggs and drizzle with hollandaise sauce.
Tools
Food Processors
Knife blade
Coarse grater disc
Ingredients
Ingredients 1
Carrot 100 grams
Courgette 180 grams
Ingredients 2
Flour 200 grams
Water 300 grams
Ingredients 3
Coriander 15 grams
Spring onion 2
Cumin seeds 0.5 tsp.
Salt 0.5 tsp.
Ingredients 4
Vegetable oil 1 Tbsp.
Method
Prep. (Before you begin)
1 - Trim and peel the carrot.
2 - Trim the courgette and spring onion.
3 - Destem the coriander.
Getting started
Assemble the food processor bowl with the coarse grating disc.
Stage 1
1 - Grate Ingredients 1 (carrot, courgette) into the food processor bowl.
2 - Transfer into a large bowl and reserve.
3 - Clean the food processor bowl and fit the Knife blade.
Stage 2
1 - Add the first of Ingredients 2 (flour) into the food processor bowl.
2 - Attach the lid and ensure it is locked into place.
3 - Turn the speed to 3.
4 - Carefully pour in Ingredients 2 (water).
5 - Process until a smooth batter is formed.
Stage 3
1 - Add Ingredients 3 (coriander, onions, cumin, salt) into the food processor bowl.
2 - Pulse until everything is chopped and combined.
3 - Transfer the batter to the vegetables.
4 - Mix until combined.
Stage 4
1 - Add Ingredients 4 (oil) into the frying pan.
2 - Heat over a medium heat.
3 - Add a ladle of the batter to the frying pan.
4 - Cook for 5 minutes or until the mixture begins to set.
5 - Flip the pancake and cook for 3 more minutes.
6 - Repeat with the rest of the batter.
7 - Serve.
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