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Onion Pancakes with Spicy Vegetable Topping
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PREP TIME: |
10
mins |
| COOKING TIME:
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50
mins |
| SERVINGS:
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4-6 |
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Nutritional
Information:
Excellent source of vitamin C, folate, vitamin A. Good source of calcium, niacin and riboflavin. Source of iron, zinc, magnesium and thiamin. Food groups: dairy, cereals, meat (as egg), vegetables, miscellaneous. Per serve (when serves 6): 1340 kJ (320 cals) 16g protein 8g fat 46g carbohydrate
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Ingredients:
Spicy Vegetable Topping:
750g pumpkin, peeled, cut into 1cm thick slices
2 tsp olive oil
freshly ground black pepper
3-4 ripe medium-sized tomatoes
1/4 small red onion, finely chopped
1 tbsp drained capers, finely chopped
1 tbsp sweet chilli sauce
1 bunch snake beans, topped and cut into 3 cm lengths
spray oil, to grease
Onion Pancakes
2 tsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
2 tsp ground coriander
1 tsp ground turmeric
300g (2 cups) self-raising flour
500ml (2 cups) reduced-fat milk
3 eggs
1/4 cup chopped parsley
1/4 cup chopped chives
pinch of salt (optional)
freshly ground black pepper
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Instructions:
Preheat oven to 220?C
To make onion pancakes :
Heat oil in a saucepan over a medium heat.
Add the onion and garlic and cook until soft, stirring occasionally. Add the coriander and turmeric, and cook for 30 seconds. Remove pan from heat and set aside.
Sift the flour into bowl and make a well in the centre. In a separate bowl whisk the milk and eggs and add the mixture gradually to the flour, whisking until smooth.
Stir in the onion mixture and the chives. Season with pepper.
Cover and set aside for 30 minutes.
For Topping:
Combine the pumpkin and oil in a bowl and season with pepper.
Place pumpkin in a single layer on a baking tray and bake in a preheated oven until golden and tender (about 25 minutes), turning after 12 minutes.
Remove from heat and set aside.
While pumpkin is cooking, combine the tomatoes, onion, capers, and sweet chilli sauce in a medium saucepan and cook over a medium heat, partially covered, for 5 minutes. Stir occasionally.
Add the snake beans and cook partially covered, until beans are tender crisp and the sauce has slightly thickened. Season with pepper.
While the sauce is cooking, brush a non-stick frying pan very lightly oil, and heat to a medium temperature. Pour in 1/3 cup of the pancake batter and cook for 2-3 minutes or until bubbles appear around the edge and the pancake is golden underneath. Transfer to a plate lined with absorbent paper and cover with foil to keep warm. Repeat until all remaining batter is used to make approximately 12 pancakes.
To serve :
Place 2 pancakes on each of 6 serving plates and top with the pumpkin and then the bean mixture. Sprinkle with the chopped parsley and serve immediately.
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