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½ onion, finely sliced
1 unwaxed lemon, juice
200g self-raising flour
4 tsp medium curry powder
200ml Alpro Coconut Unsweetened
198g can sweetcorn, drained
2 tsp sunflower oil
2 large tomatoes, deseeded and diced
28g pack fresh coriander, roughly chopped
1 green chilli, deseeded and finely chopped
3 tbsp Alpro Plain With Coconut
1. Preheat the oven on its lowest setting and place a baking tray inside. Combine the onion and lemon juice in a bowl, and set aside. Weigh the flour into a large bowl and add 3½ tsp curry powder, then slowly mix in the coconut drink until you get a smooth batter. Fold in the corn and season.
2. Warm about one-third of the oil in a large nonstick frying pan, scoop in 3-4 mounds of batter (about 1 tbsp each), leaving space in between. Cook the pancakes for about 3-4 minutes per side, then repeat with the remaining oil and batter to make about 9 pancakes. Keep them warm in the oven.
3. When ready to serve, add the tomatoes, coriander, remaining curry powder and green chilli to the onions, and season. Divide the pancakes and salad between warmed plates, and serve with a spoonful of the
Typical values per serving:
vegan/2 of your 5 a day
This recipe was first published in February 2020.