Parsnip pancakes with honey & mustard dressing

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• Deb

  30 January 2011

  Deb rated and commented on this recipe

  

  So simple to make and tastes fantastic. No need to change anything.

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• foodforfiend

  25 March 2011

  foodforfiend commented on this recipe

  Excellent recipe, really easy and tasty too. I coloured the pancakes both sides in advance, then finished off in the oven. This made it a really easy dinner party starter, with no last minute frying!

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• cent2covmikew

  24 April 2011

  cent2covmikew commented on this recipe

  Cooked on my griddle out doors followed most of cooking instructions , mix seemed very stiff & not like batter. Cooked 4" pancakes at varing times and heats.! Taste was very stodgy, saved only by the very tasty honey & mustard sauce.

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• clarita

  04 August 2011

  clarita rated and commented on this recipe

  

  this is really good. i made it for some friends and everone loved it - said it was one of the best things they'd eaten in ages. and it's very easy to make, with no stress at all. highly recommended.

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• Bonnie

  03 December 2011

  Bonnie rated and commented on this recipe

  

  Very simple, easy and delicious! It went down a treat as a starter at on my dinner parties, enjoyed by veggies and carnivores alike :)

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• wackaday

  11 April 2012

  wackaday rated and commented on this recipe

  

  Couldn't be bothered finding curry leaves or mustard seeds - a generous spoon of wholegrain mustard did the trick. Delicious!

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http://www.bbcgoodfood.com/recipes/1108640/

http://www.bbcgoodfood.com/recipes/1108640/

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Ingredients

FOR THE DRESSING

• 1 tbsp vegetable or sesame oil
• 5 curry leaves
• 1 tsp brown mustard seeds
• 1 green chilli , deseeded and finely chopped
• ½ tsp ground turmeric
• 1 tsp fresh grated ginger
• 250g Greek yogurt , whipped
• 1 tbsp honey

FOR THE PANCAKES

• 175g parsnips , grated
• 1 tsp cumin seeds
• 2 green chillies , deseeded and finely chopped
• 1 tsp fennel seeds (optional)
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp baking powder
• 100g gram (chickpea) flour
• 50g semolina
• small onion , finely chopped
• 1 tsp grated ginger
• 3-4 tbsp vegetable oil , for frying

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian

Ingredients

FOR THE DRESSING

• 1 tbsp vegetable or sesame oil
• 5 curry leaves
• 1 tsp brown mustard seeds
• 1 green chilli , deseeded and finely chopped
• ½ tsp ground turmeric
• 1 tsp fresh grated ginger
• 250g Greek yogurt , whipped
• 1 tbsp honey

FOR THE PANCAKES

• 175g parsnips , grated
• 1 tsp cumin seeds
• 2 green chillies , deseeded and finely chopped
• 1 tsp fennel seeds (optional)
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp baking powder
• 100g gram (chickpea) flour
• 50g semolina
• small onion , finely chopped
• 1 tsp grated ginger
• 3-4 tbsp vegetable oil , for frying

PER SERVING

365 kcalories, protein 11g, carbohydrate 36g, fat 20 g, saturated fat 5g, fibre 5g, sugar 10g, salt 0,46 g

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