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Onion pancakes with vegetables & chilli sauce
Onion pancakes with vegetables & chilli sauce
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Ingredients:
  • 750g Jap pumpkin, peeled, cut into 1cm-thick pieces
  • 18.40 gm olive oil
  • Salt & freshly ground black pepper
  • 1 400g can diced tomatoes
  • 1/4 small red onion, finely chopped
  • 20.00 ml drained capers, finely chopped
  • 2 small fresh red chillies, deseeded, finely chopped
  • 2.50 gm caster sugar
  • 1 bunch snake beans, topped, cut into 3cm lengths
  • Melted butter, to grease
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 300g (2 cups) self-raising flour
  • 500ml (2 cups) reduced-fat milk
  • 2 egg whites
  • 125.00 ml chopped fresh continental parsley
Instructions:
  • Preheat your oven to 220°C.
  • Heat oil in a small saucepan over medium heat. Cook onion and garlic until soft for about 10 minutes, then add coriander and turmeric. Cook for another 30 seconds, then set aside.
  • Start by sifting the flour into a medium mixing bowl and create a well in the center. In a large jug, whisk together the milk, eggs, and egg whites. Gradually pour the milk mixture into the flour while whisking until smooth. Mix in the onion mixture and half of the parsley. Season generously with salt and pepper. Cover the bowl and let it rest for 30 minutes. Save the rest of the parsley for later.
  • Mix pumpkin and oil, season with salt and pepper, coat well. Spread in a single layer on a baking tray. Bake in a preheated oven for 25 minutes until golden and tender, flipping halfway through. Remove and set aside.
  • As the pumpkin simmers, mix tomatoes, onion, capers, chillies, and sugar in a medium saucepan. Cook uncovered over medium-high heat, stirring occasionally, for 5 minutes. Add snake beans, continue cooking uncovered and stirring occasionally for another 5 minutes until beans are tender-crisp and sauce slightly thickens. Season with salt and pepper to taste and set aside.
  • As the sauce simmers, lightly brush a non-stick frying pan with melted butter and heat over medium-low heat. Pour in 80ml (1/3 cup) of pancake batter and cook for 2-3 minutes until bubbles form and the pancake is golden underneath. Flip and cook for another 1-2 minutes until golden. Transfer to a paper towel-lined plate, cover with foil to keep warm, and repeat with the rest of the batter to make 12 pancakes.
  • Plate the pancakes and layer with the pumpkin. Drizzle the bean mixture over the pumpkin, garnish with the parsley, and serve promptly.

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