Crispy rice pancakes

Curried chickpeas, eggs & coconut salsa

Crispy rice pancakes

Crispy rice pancakes

Serves Serves 4
Time Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Method

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
Tap For Method
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Ingredients

Method

  1. 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.
  2. Place a frying pan on a medium heat with 1 teaspoon of oil and 1 heaped teaspoon of jalfrezi curry paste.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
recipe adapted from

Super Food Family Classics

By Jamie Oliver