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