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Chickpea Cumin Pancakes With Garlic Prawns (Gluten-Free)

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  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 6-8 mins
  • Difficulty: Very Easy
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Chickpea Cumin Pancakes With Garlic Prawns (Gluten-Free)

If you want a truly delicious Gluten-Free Pancake with a difference.

Ingredients

  • 1 small red onion, very finely chopped
  • 2 ripe plum tomatoes
  • ½ tsp ground cumin
  • 2 tbsp any oil
  • pinch of xanthan gum
  • ½ tsp Gluten-Free baking powder
  • 150g gram flour
  • salt and freshly ground black pepper
  • 2 tbsp any oil
  • For the filling
  • 2 tbsp olive oil
  • 400g freshwater prawns, peeled, roughly chopped
  • 2 tbsp chopped garlic
  • 2 tbsp lemon juice
  • 2 heaped tbsp chopped parsley
  • salt and freshly ground black pepper
  • 3 tbsp mayonnaise

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Method

  • Place the onion, tomatoes and cumin and oil into a liquidiser and blitz to a thick paste.
  • In a bowl mix the gum, baking powder and flour together well, then add the coriander, salt and pepper.
  • Pour in the tomato spice paste and mix well; the mixture will tighten slightly as the gum works.
  • Pre-heat a non-stick blini or small pans and add the oil.
  • Spoon the mix into the pan and cook for 2-3 minutes.
  • Carefully flip over and cook for a further 2 minutes to just set.
  • Next heat a medium non-stick frying pan, then add the oil.
  • Sauté the prawns for 1 minute then add the prawns and just cook through.
  • Add the garlic and cook for a further 30 seconds or so, then add the lemon juice.
  • Remove from the heat and add the parsley and mayo and mix well season well with salt and pepper.
  • Serve in small bowls and top with the prawn mix.

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