Veg pancakes with avocado and chorizo recipe

  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 432 calories / serving
  • Freezable
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This savoury pancake recipe uses shredded leeks, carrots and grated courgette to make tasty pancakes that are all the more delicious when topped with crisp chorizo, smashed avocado and a drizzle of lime juice. This versatile dish is not only a brilliant dinner idea, ready in just 20 minutes, but can also be enjoyed as a beautiful weekend brunch.

  1. To make the pancakes, sift the flour into a mixing bowl and make a well in the centre. Add the eggs, stock and Worcestershire or soy sauce. Whisk the wet ingredients, gradually drawing in the flour to make a smooth batter; season well. Stir in the vegetables.
  2. Heat 1 tbsp oil in a large frying pan over a medium heat. Using half the batter, ladle in 4 even amounts and fry until the bases are golden. Turn and cook for a further 3-4 minutes until set. Remove and set aside, covered, while you repeat with the remaining oil and pancake batter.
  3. Meanwhile, heat a separate frying pan and dry-fry the chorizo until crisp. In a bowl, roughly mash the avocado flesh with the lime juice and season.
  4. Arrange 2 pancakes on each plate and top with the avocado and chorizo. Scatter over the coriander and serve with the extra lime halves for squeezing over.

Tip: To make this dish veggie, simply omit the chorizo and swap the chicken stock for veg and the Worcestershire sauce for soy sauce.

Freezing and defrosting guidelines

Freeze the pancakes only – cook according to the recipe and then allow to cool. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

See more Easy weeknight recipes

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  • Ingredients

  • 150g (5oz) chorizo, cut into chunks
  • 2 small avocados
  • 1 lime, juiced, plus extra halves, to serve
  • handful chopped coriander
  • For the pancakes

  • 75g (3oz) plain flour
  • 2 eggs
  • 125ml (4fl oz) cold chicken stock
  • 1 tbsp Worcestershire or soy sauce
  • 50g (2oz) greens, shredded
  • 1 carrot, grated
  • 1 leek, trimmed and shredded
  • 1 courgette, trimmed and grated
  • 2 tbsp sunflower oil
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  • Energy 1798kj 432kcal 22%
  • Fat 31.5g 45%
  • Saturates 8.6g 43%
  • Sugars 5.5g 6%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 21.8g Protein 17g Fibre 5g

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