Getting children to take in their greens can be a challenge, but these spinach pancakes are usually a big strike. In fact, they’re terrific for hiding all kinds of leafy veggies.
Prep time: 10 minutes
Cooking time: 20 minutes
- 100g spinach
- 240ml milk
- 3 eggs
- 120g plain flour
- 1 crimson onion, sliced into rings
- Juice of 1 lime
- 1½ tbsp butter
- 100g product cheese
- 1 avocado, pitted, peeled and diced
- 150g cold-smoked salmon
- 6 cherry tomatoes, quartered
- Handful of rocket leaves
- 3 dill sprigs, leaves only, coarsely chopped
- Excess virgin olive oil
- Purée the spinach and milk with a adhere blender or in a food items processor. Mix in a single of the eggs, adopted by the flour. Season with a pinch of salt. Set the batter aside.
- Mix the red onion and lime juice in a small bowl. Let stand for 10 minutes just before draining off the liquid. Established apart.
- Meanwhile, deliver ample drinking water to go over the remaining two eggs to a boil in a smaller pot. Incorporate the eggs and cook for about 8 minutes, until tough-boiled. Neat them underneath cold running water, then peel. Push them by a sieve making use of the back of a spoon. Established apart.
- Soften 50 percent of the butter in a medium frying pan more than a medium-higher warmth and swirl to evenly coat the pan. Pour 50 percent of the batter into the pan and cook until eventually the base is golden brown, two to 3 minutes. Set a lid on right after about one moment so the top sets. Transfer the pancake to a plate and preserve warm. Repeat with the remaining butter and batter.
- Spread the pancakes with cream cheese and scatter on the avocado. Best with the smoked salmon and tomato, adopted by the marinated onion, rocket and dill. Drizzle with olive oil and finish with a sprinkling of egg and freshly ground pepper.
Recipe from Veggies & Fish: Influenced New Recipes for Plant-Forward Pescatarian Cooking by Bart van Olphen is revealed by The Experiment (£18.99). Order your copy from The Telegraph Bookshop.