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Veg pancakes with avocado and chorizo recipe
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6 ratings
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. See method
Ingredients
- 150g chorizo, cut into chunks
- 2 small avocados
- 1 lime, juiced, plus extra halves, to serve
- handful chopped coriander
For the pancakes
- 75g plain flour
- 2 eggs
- 125ml cold chicken stock
- 1 tbsp Worcestershire or soy sauce
- 50g greens, shredded
- 1 carrot, grated
- 1 leek, trimmed and shredded
- 1 courgette, trimmed and grated
- 2 tbsp sunflower oil
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1800kj
432kcal
22%
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Fat
32g
45%
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Saturates
9g
43%
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Sugars
6g
6%
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Salt
2.1g
35%
of the reference intake
Carbohydrate 21.8g
Protein 17g
Fibre 5g
Method
- 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.
- 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 mins until set. Remove and set aside, covered, while you repeat with the remaining oil and pancake batter.
- 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.
- 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