adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crispy rice pancakes
Crispy rice pancakes
0 Likes
Total Time:
30 minutes
"Chickpeas bring flavor and crunch to this nourishing breakfast dish, packed with folic acid for optimal brain function."
Ingredients:
  • ½ x 7 g sachet of yeast
  • 125 g rice flour
  • 1 heaped teaspoon jalfrezi curry paste
  • ½–1 fresh red chilli
  • 1 bunch of spring onions
  • ½ x 660 g jar of chickpeas
  • 100 g baby spinach
  • 4 cm piece of ginger
  • 2 ripe tomatoes
  • 1 lime
  • 2 tablespoons unsweetened desiccated coconut flakes
  • ½ a bunch of fresh coriander (15g)
  • 4 large free-range eggs
  • 4 heaped tablespoons natural yoghurt
Instructions:
  • Start by whisking ½ a 7g sachet of yeast into 250ml of lukewarm water in a bowl. Gradually whisk in 125g of rice flour and a pinch of sea salt until smooth. Set aside. Next, heat a frying pan over medium heat with 1 teaspoon of oil and 1 heaped teaspoon of jalfrezi curry paste. Slice half of a fresh red chili and the top green halves of 1 bunch of spring onions and add them to the pan. Cook and stir for 5 minutes, then add ½ x 660g jar of chickpeas (with juice) and 100g of baby spinach. Bring to a boil, then simmer on low heat. For the salsa, finely slice the whites of spring onions and the remaining chili, and place in a bowl. Grate in a 4cm piece of ginger and add diced ripe tomatoes, lime zest and juice, desiccated coconut flakes, and coriander leaves. Mix well and season to taste. To make the pancakes, heat a non-stick pan over medium heat, swirl a little oil, and pour a quarter of the batter. Cook for about 5 minutes until dark golden. Repeat with remaining batter. Poach 4 eggs in simmering water. Serve each pancake with curried chickpeas and coconut salsa, natural yoghurt, and a poached egg on top.

Similar Recipes