CHICKPEA & KIMCHI MINI PANCAKES

CHICKPEA & KIMCHI MINI PANCAKES

By
From
Bliss Bites
Makes
8
Prep
15 mins
Cooking time
25 mins

My obsession with fermented foods is almost too extreme. I love them all and I especially love the spicy flavours of kimchi. These chickpea pancakes are so easy to make and are really healthy. They’re The Absolute Best when served in lettuce cups with tomatoes, sliced onion and other veggies of choice, or just with heaps of salad!

KIMCHI PANCAKES

Ingredients

Quantity Ingredient
225g kimchi, roughly chopped
2 spring onion, trimmed and finely chopped, plus extra to serve
55g besan (chickpea flour)
1/4 teaspoon bicarbonate of soda
sea salt and freshly ground black pepper, to taste
coconut oil, for frying
or grapeseed oil, for frying
see method for ingredients

CASHEW AIOLI

Quantity Ingredient
155g raw cashews
2 garlic cloves, crushed
2 teaspoons apple cider vinegar
2 1/2 tablespoons lemon juice
100m water
sea salt and freshly ground black pepper, to taste

SWEET CHILLI SAUCE

Quantity Ingredient
125ml maple syrup
2 1/2 tablespoons apple cider vinegar
2 1/2 tablespoons water
1 tablespoon dried chilli flakes
2 teaspoons arrowroot
pinch sea salt flakes

Method

  1. For the kimchi pancakes, place all the ingredients, except the oil, in a mixing bowl with 60 ml water and stir to combine well. Set aside until ready to cook.
  2. To make the cashew aioli, combine all the ingredients in a food processor or blender then process until smooth and creamy.
  3. To make the sweet chilli sauce, put all the ingredients in a small saucepan. Bring to a simmer over medium heat and cook, stirring, for 2 minutes, or until the sauce begins to thicken. Remove from the heat then cool to room temperature.
  4. Heat the oil in a large frying pan over medium heat. Spoon in scant 60 ml amounts to form 5 cm pancakes, until the pan is full. Cook for 3–4 minutes on each side, or until golden. Repeat with the remaining mixture then enjoy the pancakes straight away with the cashew aioli, sweet chilli sauce and spring onion for scattering over.

NOTE

  • The aioli and chilli sauce can both be made up to 3 days ahead and stored in the refrigerator.
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