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Carrot pancakes with pineapple salsa

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Phil Vickery

From Ready Steady Cook

Method


  1. To make the pancakes, beat together the powdered eggs and water in a bowl until smooth.

  2. Add the flour and beat again to form a smooth paste.

  3. Gradually add the milk and whisk until a smooth batter is formed.

  4. Heat the oil in a frying pan over a medium heat. Add the grated carrot and fry for two minutes.

  5. Add the batter and cook for two minutes. Flip the pancake over and cook for a further two minutes on the other side, until golden.

  6. Turn out the pancake onto a large warm plate and cut into three.

  7. To make the pineapple salsa, place all the ingredients together in a small bowl.

  8. To serve, pour the salsa around the carrot pancake and garnish with the coriander leaves.

Ingredients

For the pancakes

  • 3 tsp powdered egg
  • 2 tbsp water
  • 110g/4oz self-raising flour
  • pinch salt
  • 290ml/½ pint whole milk
  • 1 tbsp vegetable oil
  • 1 carrot, grated

For the pineapple salsa

  • 1 carrot, grated
  • 2 pineapple rings from a can, finely chopped
  • ½ lime, juice only
  • 2 tsp runny honey
  • 2 tsp red wine vinegar
  • 1 tbsp olive oil
  • freshly ground black pepper, to taste

To garnish

  • 1 tbsp roughly chopped fresh coriander leaves

Shopping List

Carrot pancakes with pineapple salsa

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other

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