Vineet cooks

Vegan Cauliflower Pancakes, Tomato-sesame Chutney

Preparation time:
10 minutes
Cooking time:
30 minutes

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!

  • Cauliflower Egg Fried No Rice


    • 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.

Made with these products

More by Vineet Bhatia