Carrot and Cumin Pancake Canapes
Ingredients
for the pancakes
- 20g semolina flour
- 50g gram flour
- 1 small carrot, grated
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp fennel seeds
- pinch chilli flakes
- 1/2 tsp baking powder
- 3 tbsp Provamel sweetened soya milk
- 1 tbsp Provamel plain yofu
- 1 free-range egg
- 1 tbsp sunflower oil
for the carrot butter
- 2 carrots, sliced
- 1 tbsp tahini paste
- 1 dsp soy sauce
For the sweet red onion
- 1 medium red onion finely sliced
- 2 tbsp caster sugar
- 1 tbsp red wine vinegar
- 20g alfalfa sprouts to serve
Method
- 1
Put the sugar and water in a small pan and stir until dissolved. Bring the sugar and water to the boil over a moderate heat and cook to a dark caramel. Remove from the heat and add the onions and vinegar. Return to the heat and continue cooking until soft for a further five minutes. In another pan, place the carrots with enough water to cover them and bring to the boil. When the carrots are soft whizz them up in a mini blender with the tahini and soy sauce. Place the semolina flour, gram flour, baking powder, cumin, fennel, chilli and salt in a mixing bowl and combine. Whisk in the soya milk, soya yoghurt and egg. Grate in the carrot.
- 2
Heat the oil in a non-stick frying pan over a moderate heat. Drop in teaspoons of the mixture in batches of 4-5 into the frying pan. Cook until bubbles start to appear and the underside is golden before flipping and browning the other side.
- 3
Assemble the pancakes on a large serving plate, add a tsp of the carrot butter, a few strands of the red onion and top with a sprinkle of alfalfa.
Carrot and Cumin Pancake Canapes was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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for the pancakes
- 20g semolina flour
- 50g gram flour
- 1 small carrot, grated
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp fennel seeds
- pinch chilli flakes
- 1/2 tsp baking powder
- 3 tbsp Provamel sweetened soya milk
- 1 tbsp Provamel plain yofu
- 1 free-range egg
- 1 tbsp sunflower oil
for the carrot butter
- 2 carrots, sliced
- 1 tbsp tahini paste
- 1 dsp soy sauce
For the sweet red onion
- 1 medium red onion finely sliced
- 2 tbsp caster sugar
- 1 tbsp red wine vinegar
- 20g alfalfa sprouts to serve
- 1
Put the sugar and water in a small pan and stir until dissolved. Bring the sugar and water to the boil over a moderate heat and cook to a dark caramel. Remove from the heat and add the onions and vinegar. Return to the heat and continue cooking until soft for a further five minutes. In another pan, place the carrots with enough water to cover them and bring to the boil. When the carrots are soft whizz them up in a mini blender with the tahini and soy sauce. Place the semolina flour, gram flour, baking powder, cumin, fennel, chilli and salt in a mixing bowl and combine. Whisk in the soya milk, soya yoghurt and egg. Grate in the carrot.
- 2
Heat the oil in a non-stick frying pan over a moderate heat. Drop in teaspoons of the mixture in batches of 4-5 into the frying pan. Cook until bubbles start to appear and the underside is golden before flipping and browning the other side.
- 3
Assemble the pancakes on a large serving plate, add a tsp of the carrot butter, a few strands of the red onion and top with a sprinkle of alfalfa.
Carrot and Cumin Pancake Canapes was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
