Chickpea & Potato Pancakes With Warm Veggie Salsa
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
1 serving
- 60g gram flour
- 1 teaspoon olive oil
- 1 teaspoon fine sea salt
- 2.6 oz potatoes
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Preparation
Step 1
Make the pancake batter by simply whisking together the gram flour, olive oil and salt with 60ml / 2 fl oz of water until combined and no lumps remain. Set aside.
Step 2
Meanwhile, place a nonstick frying pan over medium heat and add a generous drizzle of olive oil. Add the potatoes and a pinch of a salt, and cook, stirring frequently, until the potatoes are golden brown and tender when pierced with a fork, about 10 minutes. Transfer to a plate.
Step 3
Return the frying pan to the heat, and heat a small drizzle of olive oil. Spoon in the pancake batter – you can make 2 medium pancakes or 1 large. Then sprinkle the cooked potato pieces on top. Cook, until golden brown on both sides, about 2 minutes per side. Add 1–2 more minutes if making 1 large pancake. Transfer to a serving plate.
Step 4
Return the frying pan to the heat again, add another small drizzle of oil and add the onion, pepper, and tomatoes. Cook just until they are hot and juicy, about 3 minutes. Then stir in the spinach and cook until wilted, 1–2 minutes. Season to taste with salt and pepper.
Step 5
To serve, spoon the warm veggie salsa on top of the potato pancakes and eat immediately.
Step 6
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