Pancakes
Salad
Dressing
Peel and grate the carrots, finely chop the shallots, chilli and coriander, place in a bowl and add the cumin, fennel seeds, ground coriander, baking powder and gram flour mix to form a thick batter season with salt and pepper . Make the dressing for the salad by mixing the lemon juice, oregano olive oil and chopped mint. Add salt, pepper and caster sugar to taste. Make the salad by chopping the olives, cherry tomatoes, cucumber, and feta cheese into bite size pieces, finely chop the red onion, mix the salad ingredients together and add the dressing. Lightly fry the pancakes till golden brown about 5 minutes each side. Serve the pancakes warm with the Greek salad
These delicious healthy pancakes are perfect in the spring, summer and autumn, we serve them with a traditional Greek salad but you could serve them with a coleslaw or as a burger or in a crisp pita bread. If you have friends coming round for lunch these savoury pancakes make the perfect veggie lunch treat. You can also make them smaller and serve as an appetiser or starter with a creamy feta dip. They freeze well so make extra and pop in the freezer, reheat in a dry frying pan or in the oven, and if your watching the pennies they are pretty cheap to make too
Carrots make the ideal staple for a veggie pancake, what makes these pancakes special is the delicious mix of spices that compliment the Greek salad flavours perfectly, make this the ideal combination.
