Name: Sesame & chilli pancakes with tzatziki
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes 25-30
Cuisine: Asian
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; 150g Greek yogurt; 13cm/5in cucumber deseeded and grated; 2 tbsp chopped mint

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.