Low Carbohydrate Soups and Appetizers Recipes - Vegetable Pancakes with Tomato Salsa Recipe

Ingredients

• 225g/8oz spinach

• 1 small leek

• a few sprigs of fresh coriander or parsley

• 3 extra large eggs

• 50g/1/2 cup plain all-purpose flour, sifted

• oil, for frying

• 25g/1/3 cup freshly grated Parmesan cheese

• salt, ground black pepper and freshly grated nutmeg

• For the salsa:

• 2 tomatoes, peeled and chopped

• 1/4 fresh red chili, finely chopped

• 2 pieces sun-dried tomato in oil, drained and chopped

• 1 small red onion, chopped

• 1 garlic cloves, crushed

• 60ml/4 tbsp olive oil

• 30ml/2 tbsp sherry

• 2.5ml/1/2 tsp soft light brown sugar

Makes 10

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Method:

1. Prepare the tomato salsa. Place all the ingredients in a bowl and toss together to combine. Cover and leave to stand in a cool place for 2-3 hours.

2. To make the pancakes, finely shred or chop the spinach, leek and coriander or parsley. If you prefer, chop them in a food processor, but do not over process. Place the chopped vegetables in a bowl and beat in the eggs and seasoning. Blend in the flour and 30-45ml/2-3 tbsp water and leave stand for 20 minutes.

3. To cook the pancakes, drop spoonfuls of the batter into a lightly oiled frying pan and cook until golden underneath. Using a fish slice (metal spatula), turn the pancakes over and cook briefly on the other side.

4. Carefully lift the pancakes out of the pan, drain on kitchen paper and keep warm while you cook the remaining mixture in the same way. Sprinkle the pancakes with grated Parmesan cheese and serve with the salsa.

Cook Tips: Try to find sun-ripened tomatoes for the salsa, as these have the best and sweetest flavor and are much superior to those ripened under glass.