Courgette, chickpea and herb pancakes recipe

Serve these with a spoonful of yoghurt instead of the coriander cashew cream, if you prefer, or even just drizzled with lime juice. Makes eight pancakes.

Prep 15 min
Cook 55 min
Serves 4

For the pancake mix
3 courgettes
Salt
150g chickpea flour (also called gram flour)
1 tbsp cornflour
20g coriander leaves
10g mint leaves
½ tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
2cm piece fresh ginger, peeled and finely grated
½ green chilli, deseeded and finely chopped
120g drained tinned chickpeas (½ tin)
4 spring onions, trimmed and finely sliced
80ml olive oil

For the coriander cashew cream
75g cashew nuts
40g coriander
60ml lime juice (from 3-4 limes)
40g coconut cream

Roughly grate the courgettes, then put them in a sieve set over a bowl with half a teaspoon of salt, mixing to combine. Leave to sit for 20 minutes, then squeeze out as much liquid from the courgettes as you can. Set aside the courgette flesh – you should have roughly 370g.

Meanwhile, put the cashews in a small saucepan, add boiling water to cover and simmer on a medium heat for 20 minutes. Drain, then put the nuts in a blender with the coriander, lime juice, coconut cream, 50ml cold water and half a teaspoon of salt, and whizz until completely smooth.

In a medium bowl, whisk the gram flour, cornflour and 200ml cold water until smooth. Roughly chop half the coriander and mint, and stir into the mix with the spices, ginger, chilli, chickpeas, courgettes, half the spring onions and a teaspoon of salt.

Heat half a tablespoon of oil in a medium nonstick frying pan on a medium flame. Once hot, ladle in about 110g of the pancake batter, using a spatula to spread it out into a thin circle about 15cm in diameter. Fry for about two minutes, until it’s golden brown underneath and bubbles are starting to form on the top, then flip and cook for another two minutes on the other side, until golden and cooked through. Slide the pancake on to a plate and repeat with the remaining oil and batter, until you have eight pancakes, or enough for two per person.

Mix the remaining herbs and spring onion with the last teaspoon of olive oil. Top each pancake with the herb mixture and serve with the coriander cashew cream.

Comments

Annabel Crabb's passionfruit curd meringue cake recipe

This is a cake that looks handsome on the plate. There are effectively six layers, but because the meringue-topped sponges are baked together, the assembly is simpler than it sounds. The passionfruit curd recipe makes about 320g (1 cup), which is plenty to fill the cake. But do consider doubling it; passionfruit curd is a good thing to have in the fridge. Passionfruit curd meringue cake serves 8 125g unsalted butter, softened 330g caster sugar 4 large eggs, separated 70g Greek-style yoghurt 1 tsp vanilla paste 150g plain flour 25g cornflour 1½ tsp baking powder ½ tsp cream of tartar 125ml thickened (whipping) cream Icing sugar, to decorate – optional Passionfruit curd 55g caster sugar 2 eggs, plus 1 yolk extra 60g unsalted butter, cubed Pulp and juice from 4 passionfruit, strained 1 tbsp lemon juice Preheat the oven to 180C. Grease and line two 20cm springform or loose-bottomed cake tins. Using an electric mixer, cream the butter and 110g of the caster su...

Anna Jones’s late summer sweetcorn and tomato curry recipe

My summer was far too short and I’m not ready to let go just yet. I’m wishing with everything I have for another few weeks of sunshine, dinners outside, feet on grass, iced coffees. I don’t yet feel the lure of crisp autumn leaves, knitwear and bowls of soup ... it will come, I know, but for now I’m hell‑bent on keeping summer going as long as I can. So, this week I am doing all I can to encourage an Indian summer, throwing the final spoils of warm weather into a quick curry with some soft chapatis. My kitchen is still cheerful with bowls of tomatoes, citrus, squash and ears of corn. Late corn, less sweet than its earlier renditions, still in paper husks, is all the better for a gentle braise with some spice and a few tomatoes, easy chapati breads as a sidekick, which are even quite meditative to make. Late summer sweetcorn and tomato curry (main picture) Serves 4 4 eggs Coconut or olive oil 2 tsp cumin seeds 1 tbsp black mustard seeds 2 tsp fennel seeds 1 onion, peeled a...

Soba noodles with prawns, herbs and passion fruit vinaigrette recipe

A pile (or pint) of pink prawns is as British as cricket, but for the purposes of this dish, I think king prawns have more of a wow factor. Serves two. 80ml groundnut oil 4 garlic cloves, peeled and crushed 12 sustainably sourced raw king prawns, shelled but with their tails left intact (or 36 raw British prawns) 1 tsp ground turmeric Salt 170g soba noodles 2 tsp coriander seeds, lightly toasted and gently crushed 1 red chilli, deseeded and finely chopped 7 passion fruit, pulp strained through a sieve to make 60ml juice 2 limes, juiced, to make 4 tsp 2 tsp fish sauce 1 tsp soft dark brown sugar 15g coriander leaves 10g mint leaves, roughly torn 1 tsp black sesame seeds (or white), toasted Heat 60ml oil in a medium saute pan on a high flame. Add the garlic, prawns, turmeric and an eighth of a teaspoon of salt. Fry for a minute or two, until the prawns turn pink, then tip into a large bowl and leave to cool. They’ll finish off cooking in the residual heat...

I Love Food Recipes

Search This Blog