Asparagus, Radish & Preserved Lemon
From the Field Kitchen
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15 Minutes
-
Serves 4 as a side
45 mins
Serves 6
What you'll need…
- 1/2 cup oat flour
- 2 tbsp brown rice flour
- 1/4 cup courgette , finely shredded
- 1/4 cup carrots , finely shredded
- 1/4 cup red onions , finely chopped
- 2 tbsp fresh cilantro , finely chopped
- 2 cloves garlic , minced
- 1/2 teasp fresh ginger , grated
- 1/2 cup water
- 1/4 teasp baking soda
- 1/4 teasp baking powder
- 2.5 teasp fresh lemon juice
- 1/2 teasp salt
- green jalapeno chili , finely grated (optional)
- vegan butter , or oil (for cooking)
The method
1
Whisk together the oat flour and brown rice flour.
2
Add all the other ingredients in the order listed above. Add grated fresh green chili jalapenos for added spice.
3
Taste the batter and adjust for for lemon or salt if needed.
4
Heat a mini pancake pan on medium-low heat (see notes below).
5
Wipe the pan clean quickly with a slightly damp napkin.
6
Brush a tiny bit of vegan butter or oil on the pan where the batter will be poured.
7
Using a spoon, pour a small amount of batter in each of the mini pancake spots. Note that the pancakes should be thin. Add the batter and allow it to fill the mini pancake slots without overfilling.
8
Cook for a few minutes until the bottom side is golden brown and slightly crispy.
9
Flip each mini pancake, adding vegan butter or oil to the other side. Cook until slightly golden brown.
10
Cool on a cooling rack or serve hot with dip or sauce (see notes below).
Recipe inspired by Vegetarian Gastronomy
