Advertisement

Ingredients

  • 100g gluten-free flour (we used Doves Farm, widely available)
  • 1 egg
  • 150ml soya yogurt
  • 1 green and 1 red chilli, deseeded and finely chopped
  • 1 bunch spring onions, finely sliced, plus extra to serve
  • 2 tbsp chopped coriander
  • 1 tbsp sesame seeds
  • a little oil for frying

For the tzatziki

  • 150g Greek yogurt
  • 13cm/5in cucumber, deseeded and grated
  • 2 tbsp chopped mint

Method

  • STEP 1

    Whizz the flour, egg, yogurt and 2 tbsp water together in a food processor to form a smooth batter. tip into a bowl, then stir in the chillies, spring onions, coriander and sesame seeds. Cover and chill until required.

  • STEP 2

    To make the tzatziki, mix the yogurt, cucumber and mint together, season to taste, then chill.

  • STEP 3

    Heat a small frying pan with a splash of oil, wiping out excess oil with kitchen paper. fry the pancake mixture a dessertspoonful at a time, for 1 min on each side, until lightly browned. tip onto a plate and keep warm. pile onto a large platter, top with a dollop of tzatziki and some extra sliced spring onions and serve warm.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.7 ratings
Advertisement
Advertisement
Advertisement