Vineet cooks

Vegan Cauliflower Pancakes, Tomato-sesame Chutney

Preparation time:

10 minutes

Cooking time:

30 minutes

Serves:

4

These cauliflower pancakes are not only packed full of vitamins, nutrients and flavours but also vegan! One can also load these with spinach, shredded carrots , mashed peas, scallions and chopped bell peppers to make a perfect meatless meal!

Ingredients
- 200g Cauliflower, Grated
- 100g Plain Flour
- 150g Gram Flour (Besan)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Red Chilli Powder
- ½ Teaspoon Turmeric Powder
- 1 Tablespoon Fresh Coriander Leaves, Chopped
- 1 Teaspoon Ginger, Chopped
- 1 Teaspoon Garlic, Chopped
- 1 Teaspoon Green Chilli, Chopped
- 1 Tablespoon Lemon Juice
- Water, Enough To Form A Thick Batter
- Salt ,To Taste
- Oil to make pancakes
For the Garnish:
- Sliced Avocados
- Tomato-sesame Chutney
- Roasted Sesame Seeds
For the Tomato-sesame chutney:
- 5 No Roasted Tomatoes, Skin Off, Drained
- 1 Tablespoon Roasted Sesame, Powdered
- 1 Tablespoon Honey
- Salt To Taste
Method
- Place all the ingredients in a bowl and dry mix them.
- Pour in the lemon juice and enough water to form a thick batter. Ensure there are no lumps. Rest the batter for 15 minutes.
- Heat a drizzle of oil in a non-stick pan. Pour a medium sized ladle or 2 tablespoons of batter for each pancake.
- Cook and then flip so that each side is golden brown. The pancakes are lightly crispy on the outside and just bursting with freshness.
- Stack the cauliflower pancakes, top with sliced avocados and a dollop of tomato chutney. One can also enjoy these cauliflower pancakes sandwiched between two slices of bread or on a simple salad of spinach leaves and red onion.
For the Tomato-sesame chutney:
- Place all the ingredients in a bowl and blitz coarsely with a stick blender.