Spicy Vegetable Pancakes

The new kitchen has legitimised the need for endless browsing of homeware websites and interiors blogs. Not only to satisfy my need for eye candy but because I actually NEED new stuff from plates and glasses to a new table and sofa. Most of this browsing will remain wishful thinking/window shopping for the time being seeing as we are almost entirely broke from the kitchen remodel… I have pinned and bookmarked so many beautiful things that I had better win that lottery soon.

A lot of my must-have items, including my dream sofa and table, come from Loaf and I am so happy to collaborate with them not only on a Pinterest Board but a little giveaway as well. Loaf sent me a selection of their Wobbler ceramic set to use and you can win some of these gorgeous handmade plates for yourself. Scroll down to the bottom of the post for details on how to enter.

These plates have already featured on my chilli noodles recipe and I suspect they will become a fixture in my food shots from now on! In this post they showcase my spicy vegetable pancakes which I made to use the odds and ends from the fridge drawer – many a recipe was born that way. I love these pancakes as a starter or light lunch and the good news is you can use different vegetables to customise them. You can serve them as a canapé as well if you make mini versions and I have been known to eat leftovers for breakfast…

Spicy vegetable pancakes
2 large carrots, peeled
1 medium sweet potato, peeled
1/2 large courgette (zucchini)
2 large eggs, lightly beaten
6-8 tbsp chickpea flour, more if needed
2 tbsp finely chopped fresh parsley + more to serve
1 tsp Gochujang paste or few drops Tabasco
1/2 tsp baking powder
1/2 garlic paste or 1 tsp garlic granules
salt and freshly ground pepper
vegetable oil to fry
Sriracha sauce to serve

Method

1. Use a food processor to grate all the vegetables or grate by hand. Place in a large bowl.
2. Add the beaten eggs, Gochujang paste, garlic paste and parsley and mix together with a fork.
3. Season generously and gradually add the chickpea flour and baking powder. Mix together. You may need to adjust the quantity of flour depending on the level of moisture from the vegetables. Your batter should have the consistency of American pancake batter – thick but pourable.
4. Heat some oil in a non-stick frying pan then use a large spoon to drop dollops of the batter on the pan. Cook for 3-4 minutes then carefully flip over with a spatula once the pancake holds its shape.
5. Cook for a further 4 minutes on the other side then continue cooking (depending on size) until the pancakes are firm and golden. Drain on kitchen towel.
6. Serve warm with a sprinkling of chopped parsley and Sriracha sauce or sour cream.