Sunday, June 12, 2011
Carrot & Kaffir Lime Pancakes with Hummus and a Chickweed and Watercress Slad
These made for a lovely light lunch after a morning at the Farmers Markets
Carrot and Kaffir Lime Pancakes with Hummus and a Chickweed and Watercress Salad
Inspired by The Modern Vegetarian
Makes approx 8 pancakes
Serves 4
150g grated carrot
4 kaffir lime leaves finely chopped (you could substitute the zest of a lime)
½ cup of packed coriander chopped roughly
100 gms chickpea/besan flour
¼ cup quinoa flakes
1 tspn baking powder (gluten free)
2 egg yolks lightly whisked
½ cup milk
1 Tbs tomato chutney (gluten free)
salt and pepper to season
To Serve
Small bunch of watercress and chickweed
Hummus (homemade or store bought)
Mix all the ingredients together in a bowl until well combined and a thick batter forms
Allow the mixture to stand for approximately 30 mins
Heat a non stick frying pan over a medium heat
Spoon a generous tablespoon of the mixture in the frypan to make a pattie shape and fry on both sides until golden.
Repeat with the remaining mixture.
(to keep pancakes warm until serving place in a slow oven)
To assemble
Place two pancakes on a plate and top with a generous dollop of hummus before adding a serving of salad to the top of the hummus
Carrot and Kaffir Lime Pancakes with Hummus and a Chickweed and Watercress Salad
Inspired by The Modern Vegetarian
Makes approx 8 pancakes
Serves 4
150g grated carrot
4 kaffir lime leaves finely chopped (you could substitute the zest of a lime)
½ cup of packed coriander chopped roughly
100 gms chickpea/besan flour
¼ cup quinoa flakes
1 tspn baking powder (gluten free)
2 egg yolks lightly whisked
½ cup milk
1 Tbs tomato chutney (gluten free)
salt and pepper to season
To Serve
Small bunch of watercress and chickweed
Hummus (homemade or store bought)
Mix all the ingredients together in a bowl until well combined and a thick batter forms
Allow the mixture to stand for approximately 30 mins
Heat a non stick frying pan over a medium heat
Spoon a generous tablespoon of the mixture in the frypan to make a pattie shape and fry on both sides until golden.
Repeat with the remaining mixture.
(to keep pancakes warm until serving place in a slow oven)
To assemble
Place two pancakes on a plate and top with a generous dollop of hummus before adding a serving of salad to the top of the hummus
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Delicious! I love patties like this and also just about anything with hummus.
ReplyDeleteI love the idea of putting carrot in the pancakes, how wonderful! They look so fresh and delicious. Perfect post-farmers market food :)
ReplyDeleteHeidi xo
This is a healthy and filling lunch and I love it!
ReplyDeleteHi Sherilyn, I love your style of cooking! It suits me to a tea :) Every single recipe you've posted up is beautiful! Looks like there a few things I must try besides these gorgeous savoury pancakes (like your millet bars, brazil nut balls and pecan+strawberry friands! Yum yum :)
ReplyDeleteReally beautiful presentation, I love the little mound of greens on top of the pancakes.
ReplyDeleteAll the flavors in these pancakes sound so good. I just found your blog and it's lovely!
ReplyDeleteGreat recipe, I love the flavour combination!
ReplyDeleteYum, I love the idea of savoury pancakes with vegetable goodness inside! They look scrumptious too!
ReplyDeleteThese look absolutely delicious! I was jut curious--is there anything that could be subsituted for the quinoa flakes? I can't imagine using a whole box of them (so it probably wouldn't be worth buying it), but would love to make these pancakes!
ReplyDelete