Potato Curry
filled Savoury Pancakes
Firstly, apologies for anyone that reads this much for the
lack of posts – we’re currently looking for a place to live (last 6.5 weeks
now!) and haven’t use of an oven for the most part. Conor finally got a chance
to make something at his parents’ house at the weekend.
Hopefully will find a place soon and can get back to
real cooking!
(Also, my camera is on the fritz so apologies if these photos are not as quite picturesque- they were taken on a phone!)
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Pancakes
3 cups flour
1/2 cup dairy free butter
1 tbsp oil
1/2--2/3 litre soya milk
1 cup water
cumin, parsley, turmeric to taste
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Filling (or can be any vegetables you like)
5 small potatoes
2 tomatoes
1 can chickpeas
1 red pepper
2 pok choi
4 spring onions
1/2 courgette
5 broccoli florets
1 pack soya cream (or 1 can coconut milk)
2-3 tbsp Curry powder
3 garlic
Cumin, black pepper to taste
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1. Chop up the potatoes small and boil them.
2. Mix the pancake ingredients together in a bowl. Conor
feels he was slightly approximate with the recipe and suggests you mix the
ingredients so that they form a figure of 8 sign and the batter is of a yogurt
like consistency. Add more liquid/flour if you need.
3. Drop about a little less than a ladle (depends on the
size of your pan) of the liquid onto a preheated pan with some oil spread on
it. Cook on a low heat, and flip when necessary.
4. Chop up all the vegetables and cook in a pan/wok on a
medium-high heat. Add the potatoes when boiled.
5. Add the cream/coconut milk and then the spices and curry
powder to taste. Spoon into the cooked pancakes.
Savoury pancakes may sound weird, but we had a very similar dish in a fancy restaurant in Edinburgh two years ago and it tasted amazing so we decided to make it!
We also made falafel filled savoury pancake wraps months ago; the recipe is the same for the pancake mix, then for the inside just add falafel, tomatoes, mixed beans and houmous etc.
(Houmous tastes good on everything!)
