Monday, March 28, 2011

Carrot & courgette pan cakes : Wk64/1


Serves 4 : Very easy : Quick
150ml fat free plain yoghurt
3 Tblsp sweet chilli sauce
1 tsp mustard seed

2 (±175gm) carrots, grated
2 (±175gm) courgettes, grated
1 small onion, finely chopped
1 tsp crushed ginger
1 tsp cumin seed
½ tsp chilli flakes
1 tsp ground turmeric
1tsp ground coriander
100gm soy flour
50gm semolina
1 tsp baking powder
±200ml water

First make the dressing by combining the first three ingredients.
Set aside.

Put all the remaining ingredients in a bowl and beat together.
This makes a heavy batter – it should not be runny.

Spray a large pan with non-stick cooking spray and place on a medium heat.
Place spoonfuls of batter in the pan and cook for 5 minutes each side.
They should be firm to the touch when cooked.
Do this in batches – depending how many you can get in the pan at one time.
Re-spray the pan between batches.
Remove each batch from the pan and keep warm.

Serve the pancakes with the dressing and a fresh salad on the side.

I got 12 good sized pan cakes out of this quantity of batter using a heaped dessert spoon for each pan cake.

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