If you read this blog regularly, you know I love making little pancakes out of everything! These are easy to make and really delicious. Beware: they go fast!
makes about 16 pancakes
1 cup mashed cauliflower (about 1/3 of a small head of cauliflower)
1 cup sliced leeks
1/4 cup chickpea flour
1/2 teaspoon baking powder
1 flax egg (1 tablespoon ground flax meal + 3 tablespoons water)
2 tablespoons fresh chopped parsley
1/2 teaspoon dill
S and P
Boil cauliflower until soft. Coarsely mash and set aside. (Can be done a day ahead.)
Slice leek into semi circles and clean well. Saute in olive oil until soft, around 5 minutes. Set aside.
Make the flax egg. Chop the parsley. Mix everything together.
Heat up sunflower oil in a non-stick skillet and, using a tablespoon, form little pancakes. When the edges are brown, flip them over and flatten them a bit. Drain on paper towels. Enjoy!