Crispy rice pancakes

Name: Crispy rice pancakes
Total time: 30 min
Yield: 4
Ingredients: ½ x 7 g sachet of yeast; 125 g rice flour; olive oil; 1 heaped teaspoon jalfrezi curry paste; ½–1 fresh red chilli; 1 bunch of spring onions; ½ x 660 g jar of chickpeas; 100 g baby spinach; 4 cm piece of ginger; 2 ripe tomatoes; 1 lime; 2 tablespoons unsweetened desiccated coconut flakes; ½ a bunch of fresh coriander (15g); 4 large free-range eggs; 4 heaped tablespoons natural yoghurt

Curried chickpeas, eggs & coconut salsa

“Comforting chickpeas add great taste and texture in this brekkie, plus they’re high in folic acid, a B vitamin we need for psychological function, basically allowing us to think properly! ”

Serves 4

Cooks In30 minutes

DifficultyNot too tricky

Super Food Family Classics Pancake day Breakfast Brilliant breakfast recipes Healthy breakfast ideas Healthy dinner ideas

Nutrition per serving

Calories 319 16%
Fat 11.4g 16%
Saturates 3.8g 19%
Sugars 4.7g 5%
Salt 0.9g 15%
Protein 15.8g 32%
Carbs 38.4g 15%
Fibre 4.9g -

Of an adult's reference intake

Super Food Family Classics

By Jamie Oliver

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Ingredients

½ x 7 g sachet of yeast
125 g rice flour
olive oil
1 heaped teaspoon jalfrezi curry paste
½–1 fresh red chilli
1 bunch of spring onions
½ x 660 g jar of chickpeas
100 g baby spinach
4 cm piece of ginger
2 ripe tomatoes
1 lime
2 tablespoons unsweetened desiccated coconut flakes
½ a bunch of fresh coriander , (15g)
4 large free-range eggs
4 heaped tablespoons natural yoghurt

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Super Food Family Classics

By Jamie Oliver

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Method

In a bowl, whisk ½ a 7g sachet of yeast yeast into 250ml of lukewarm water, then gradually whisk in 125g of rice flour and a pinch of sea salt until smooth. Put aside.
Place a frying pan on a medium heat with 1 teaspoon of oil and 1 heaped teaspoon of jalfrezi curry paste.
Finely slice half the fresh red chilli (whether you're using ½ or 1 chilli, to your taste) and just the top green halves of 1 bunch of spring onions and add to the pan. Cook and stir for 5 minutes, then add ½ x 660g jar of chickpeas (juice and all), and 100g of baby spinach. Bring to the boil, then simmer on a low heat until needed.
To make the salsa, trim and finely slice the whites of the spring onions, along with the remaining chilli and place in a bowl. Peel and finely grate in a 4cm piece of ginger. Quarter and deseed 2 ripe tomatoes, then finely dice and add the flesh to the bowl. Finely grate over the zest and squeeze in the juice from 1 lime, add 2 tablespoons of unsweetened desiccated coconut flakes and the leaves from ½ a bunch of fresh coriander (15g). Mix well, then taste and season to perfection.
For the pancakes, place a small non-stick frying pan on a medium heat, drizzle with a little oil, then carefully wipe it around and out with a ball of kitchen paper.
Stirring your batter well each time, add a quarter to the pan, swiftly swirling it around and up the sides to create extra crispy bits. Cook for about 5 minutes on the underside only, until dark golden – have faith, and when it’s coloured, use a spatula to ease it away from the sides and slide it out. Repeat with the remaining batter, and just before you start the last pancake, poach 4 eggs to your liking in a large pan of simmering water.
Serve each pancake with a spoonful of curried chickpeas and coconut salsa, 1 heaped tablespoon of natural yoghurt, and with a poached egg sitting proudly on top.