Sesame & chilli pancakes with tzatziki

Sesame & chilli pancakes with tzatziki

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Makes 25-30

A tempting and tasty gluten-free option for your party guests. These are a little like small blinis

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal42
fat2g
saturates1g
carbs4g
sugars1g
fibre0g
protein1g
low insalt0.02g
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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

Recipe from Good Food magazine, December 2006

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    Overall rating

    Rating: 4 out of 5.6 ratings

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