Skip to content
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Parsnip Leek Spicy Pancakes (gf, vegan)

Parsnip Leek Spicy Pancakes (gf, vegan)

2 parsnips, peeled and grated finely
2 stalks leeks, sliced and washed very very well in a big bowl of water and drained
1 tsp cumin seeds
2 green chillies, deseeded and finely chopped (optional)
½ tsp ground turmeric
1 tsp baking powder
100g gram (chickpea) flour or ½ cup
1 tbsp grated ginger
1 tsp salt
3-4 tbsp vegetable oil, for pan frying

Take a shallow bowl for mixing everything. Add the parsnips, leeks, cumin seeds, green chilies, turmeric, baking powder, chickpea flour, ginger. Massage and mix it well. Since the parsnips and the leeks will let go of some water, do not add extra water. Mix well.

If you find that the dough is super dry and not being incorporated at all, add a tbsp or two of water and mix well. Set aside.

In a flat bottomed large pan, add 2 tbsp oil. Once it gets hot, take a large ice cream scoop or just with your hand, take a tennis ball the size of dough, pat it lightly and slide it in the pan. Do not overcrowd the pan. Drizzle a bit of oil on top. let it brown for a minute or two on medium heat. Turn it over and cook for another 2-3 minutes.

Take it out on a plate and serve it with any chutney/sauce of your choice.

Best when eaten warm.

www.foodfashionparty.com
Previous article Tomato Zucchini Gratin