In the second of my 'take a bag of veg' recipes I've made some tasty vegetable pancakes. They are really easy to make as well as being quick, and are perfect for a lunch with salad or as a main meal to accompany meat or even a fried egg. If I was making them just for myself I would've added some chilli flakes but I didn't want to make them too spicy for the children so instead added Paprika, which also gives them a great colour. Adding the paprika also makes this recipe eligible to be entered into this month's The Spice Trail on Bangers & Mash.
Vegetable Pancakes - makes 6-8
250g Frozen mixed vegetables (mine included sweetcorn, peas, cut green beans & mini carrots)
100g plain flour
1 tsp Paprika
salt & pepper
oil for frying
- Defrost the vegetables fully - I do this by covering them in boiling water, in fact this is how I cook my frozen peas & corn to avoid over cooking.
- Whisk the egg, milk, flour, paprika and salt & pepper together until smooth
- Stir in the vegetables
- Heat some oil in a large frying pan or skillet
- Pour some of the vegetable mixture into the pan & allow to spread - I have a large skillet & cook 3 at a time.
- Cook for a few minutes until browned on one side and flip over & cook on the other side
- Repeat until all the mixture has been used up
- Serve warm with yoghurt and mango chutney or reheat later in the oven
If you're watching the pennies this month then this is a great one to make - the whole recipe came in at under 60p!