It’s pancake day! I fancied something a little different to the usual (although very yummy) lemon and syrup covered crepe style pancake. These golden pancakes are slightly sweet, very moist and still nicely boingy! I’m eating mine with beetroot and pea shoots for a lovely, colourful, meal!
Such cheery colours
They are super simple to make and quick to cook too!
1 medium carrot
Half a head of cauliflower
50g gram flour
Half a teaspoon baking powder
Half a teaspoon ground coriander
Quarter teaspoon ground ginger
About 100ml cold water
Salt and pepper to taste
Using a food processor, blitz the carrot and the cauliflower into rice sized pieces.
In a large bowl whisk together all the other ingredients to make a thick batter, you may need to adjust the amount of water depending on how absorbent your flour is!
Stir the carrot and cauliflower into the batter.
Heat a frying pan sprayed with oil.
Add tablespoon sized dollops of the mixture into the pan.
Turn over when the underside is golden and crisp and cook through.
Fermented tofu (also called preserved bean curd) is a fascinating thing. We can usually only get it on trips to Asian supermarkets, but it’s always worth picking up a jar of this hugely flavoured foodstuff!
Fermenting the tofu changes it from its usual mild mannered flavour to an absolute powerhouse of strength and is very reminiscent of strong blue cheese.
I’m using it here with walnuts (as a side note just blend walnuts and fermented tofu together for a fantastic pate) to give crunch and a slight bitterness, carrots for more crunch and sweetness, and some leeks to provide an onion-y element without using onion directly.
about ready to eat
The recipe is simply itself, and the end result is very tasty.
When adding the potato flour start with less and add more until you get a slightly sticky dough that holds together well, but is still moist.
Makes 6 burgers:
3 carrots peeled
1 medium leek
4 pieces fermented tofu
30g or more (see note above) potato flour
Salt or tamari if needed
Roughly chop the leek then place in a food processor and reduce to fine shreds, place in a microwaveable bowl, add a little oil or water, cover and heat for 1 to 2 minutes or until soft and translucent.
Roughly chop the carrots, then place in a food processor and blitz to a fairly fine consistency.
Add the carrots and leeks to a mixing bowl.
Add the walnuts and tofu to the food processor and blitz to form a chunky paste.
Combine with the vegetables.
Taste and add salt or tamari if required, the tofu is very salty.
Add the potato flour, starting with a few tablespoons, and mix until it forms a slightly sticky dough.
Lightly spray a large pan with oil and, on a medium heat, form the mix into 6 burgers and cook for about 5 minutes per side till browning and cooked through.
I had some cooked millet left over from burger making earlier, and really fancied using it in a salad for my lunch. A quick recce showed I had red cabbage, a carrot, and a very ripe avocado .. I can certainly do something with that!
so pretty, and rather yummy too
I’ve used the vegetable peeler to get long thin strips of the carrot, but grating it would work just as well.
When dressing the vegetables do remember to keep a teaspoon of the dressing in reserve to drizzle artfully over the avocado!
For the salad:
150g cooked millet
1 medium carrot (mine weighed 130g)
75g red cabbage, shredded. (This was about a quarter of a small cabbage)
1 ripe avocado
For the dressing:
2tbsp extra virgin olive oil
2tbsp apple cider vinegar
Juice of half a lime (about 2tbsp)
Half a tsp dried tarragon (optional)
Salt and pepper to taste
Mix all the ingredients for the dressing together.
Peel the carrot then use the vegetable peeler to slice it into long strips
Toss the carrot and cabbage together in a bowl with all but a teaspoon of the dressing and leave to sit for 10 minutes to macerate slightly.
Add the millet to the veg and mix through.
Arrange daintily on a plate and top with half a sliced avocado per portion, finish with the last drizzle of dressing.