Super spinach pancakes

Avocado, tomato, cottage cheese, chilli & coriander

Super spinach pancakes

Super spinach pancakes

Serves 6
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 331 17%
  • Fat 13.3g 19%
  • Saturates 4g 20%
  • Sugars 6.3g 7%
  • Salt 1.2g 20%
  • Protein 13.5g 27%
  • Carbs 42.3g 16%
  • Fibre 3g -
Of an adult's reference intake
Recipe From

Veg

By Jamie Oliver
Tap For Method

Ingredients

  • 1 ripe avocado
  • 350 g mixed-colour cherry tomatoes
  • 100 g baby spinach
  • 3 spring onions
  • ½ a bunch of fresh coriander , (15g)
  • 1 lime
  • extra virgin olive oil
  • 1 large free-range egg
  • 1 mug of self-raising flour
  • 1 mug of semi-skimmed milk
  • olive oil
  • 300 g cottage cheese
  • hot chilli sauce
Tap For Method
Recipe From

Veg

By Jamie Oliver
Tap For Ingredients

Method

  1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
  2. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth. Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
  3. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

Tips

Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon – whatever you like!

Recipe From

Veg

By Jamie Oliver