Vegetable Pancakes with Sesame Dipping Sauce
The vegetable pancakes are a delicious recipe from Nicola Galloway ‘s Homegrown Kitchen
Use whatever vegetables you have in your fridge or garden.
Ingredients
3 cups grated or thinly sliced vegetables like;
grated carrot
thinly sliced red capsicum
thinly shredded green cabbage
grated kumara or potato
thinly sliced spring onion
1/2 tsp salt
1/2 cup gluten free flour
2 tbsp cornflour or tapioca flour
About 1/3 cup water
Clarified ghee, avocado oil
Toasted Sesame seeds for sprinkling
Sesame Dipping Sauce
1 tbsp sesame seeds toasted
1 tbsp rice wine vinegar
1 tbsp tamari
1/2 tsp sugar
chilli flakes to taste
Prepare the vegetables and place them into a mixing bowl. Sprinkle over the salt and toss and scrunch the vegetables to soften.
Add the flour and water, mix until combined. If the mixture feels dry add an extra splash of water.
Combine the dipping sauce ingredients in a small bowl and set aside.
Heat a heavy based fry pan over a moderate to high heat. Add about 1/2 tsp oil to the pan.
Scoop heaped tablespoon amounts of the pancake mixture into the pan. Cook 3-4 pancakes at a time, press them down with a spaulainto a thin pancake about 5 mm thick.
Sprinkle sesame seeds over the uncooked surface of the pancakes, then cook 3-4 minutes on each side until golden. Transfer to a plate.
Serve pacakes hot with dipping sauce.
Quick Chicken Soup
If you have left over roast chicken this is a perfect way to use up leftovers. Alternatively you could use a cooked chicken from the supermarket. Try to use a free range option.
Ingredients
2 tbsp olive oil
1 leek thinly sliced
2 carrots finely diced
2 cups diced pumpkin
2 cloves finely chopped garlic
1 tsp ground tumeric
1 tbsp grated fresh ginger
1.25 litres of chicken stock
2 cups of chopped greens, like kale, silverbeet or spinach
2 cups shredded precooked chicken meat
Juice of a lemon
1/4 cup chopped parsley
1 tsp miso , I like Urban Hippie Miso
Season to taste.
Heat the olive oil to a medium heat and cook the leek, onion, carrots and pumpkin for about 5 minutes until the leek is softened.
Add the garlic, tumeric and ginger - cook for 2-3 minutes.
Add the chicken stock and simmer for 8-10 minutes or until vegetables are soft.
Stir in 2 cups chopped greens, chicken, lemon juice, parsley and miso.
Serve this is such a nourishing wee soup.
Naked Beef Burger with Homemade Tomato Sauce
Very simple to make, I usually get 2 kg of mince meat and make these up, then free flow freeze them and bag once frozen. They are easy to take out for breakfast, lunch or dinner.
Burger patties
500 gm mince beef or venison
2 cloves grated garlic
1 tsp dijon mustard
1/4 cp ground almond meal
1 egg
a good handful of chopped parsley
Salt and pepper to taste.
Ingredients for Burgers
Lettuce
Tomatoes
Sliced avocado
Gherkin or kim-chi
Optional extras
Egg
Cheese
Beetroot
Bacon
Mix all the ingredients together and divide into 75 gm patties, I roll into a ball and then flatten.
To cook, heat oil on high in a frypan, place the patty on to cook, turn heat down to medium/high.
Brown on each side, approx 3 minutes on each side.
Assemble burger either on top of the lettuce or inside with slice tomato, avocado, gherkin or kim chi, whatever floats your boat.
I like using the tomato sauce and my homemade mayo.
Homemade Tomato Sauce
2 cans chopped tomatoes or 1 bottle of tomato passata sauce
3 cloves garlic finely chopped
1 tsp smoked paprika
A couple of dashes of Braggs sauce
Pinch of chilli
Salt and pepper to taste
In a saucepan add all the tomato sauce ingredients, bring to a boil and turn down to simmer until reduced by half, the sauce should be thick and pulpy. Set aside to cool.
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