Parsnip pancakes with plant-based honey & mustard dressing

Apr 21 , 2019

Ben Culff

Parsnip pancakes with plant-based honey & mustard dressing

PREP: 20 MINS
COOK: 4 People 

Ingredients

For the dressing


1 tbsp vegetable or sesame oil
5 curry leaves
1 tsp brown mustard seeds
1 green chilli, deseeded and finely chopped
½ tsp ground turmeric
1 tsp fresh grated ginger

250g Greek yogurt, whipped
1 tbsp vegan honey alternative 

For the pancakes
175g parsnips, grated
1 tsp cumin seeds
2 green chillies, deseeded and finely chopped
1 tsp fennel seeds

(optional)
1 tsp ground coriander
½ tsp ground turmeric
1 tsp baking powder

100g gram (chickpea) flour

50g semolina

small onion, finely chopped
1 tsp grated ginger

3-4 tbsp vegetable oil, for frying

Method 

To make the dressing, heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 mins. Remove from the heat and leave to cool completely. Stir the cooled spice mix into the whipped yogurt along with the apple honey, then chill until you are ready to serve the meal. Can be made a day ahead.

To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt. Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.

About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil. When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned. You should make 8 pancakes in total. 

Serve the pancakes with  our plant based, vegan honey and mustard dressing and the Curried chickpeas.