Rate this Article:
PrintVEGETABLE PANCAKES WITH TOMATO SALSA
Makes :
12
Preparation Time :
Cooking Time :
Preparation Method :
- Shred or chop the spinach with the leek and coriander or parsley until fine but not pureed. Alternatively, chop them in a food processor but do not over- process.
- Beat in the eggs and seasoning to taste. Gradually blend in the flour and water and set aside for 20 minutes.
- To prepare the tomato salsa, mix together all the ingredients in a bowl, then cover and leave for 5 hours for the flavours to infuse.
- To cook, drop small spoonfuls of the batter into a lightly oiled non-stick frying pan and fry until golden underneath.
- Turn and cook briefly on the other side. Drain on kitchen paper and keep warm. Sprinkle with Parmesan and serve hot with the spicy tomato salsa.
INGREDIENTS
- 250 grams spinach
- 2 small leek
- A few sprigs of fresh coriander or parsley
- 5 large eggs
- 100 grams plain flour, sifted
- Sesame oil, for frying
- 50 grams freshly grated Parmesan cheese
- Salt, ground black pepper and grated nutmeg
- For the tomato salsa
- 4 tomatoes, peeled and chopped
- 1 fresh red chilli, finely chopped
- 4 pieces sun-dried tomato in oil, drained and chopped
- 2 small red onion, chopped
- 2 garlic clove, crushed
- 5 tablespoon sesame oil
- 3 tablespoon sherry
- 1 teaspoon soft light brown sugar
3 comments for “Vegetable Pancakes with Tomato Salsa”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved
https://www.hasbihal.org/