Onion pancakes with vegetables and chilli sauce
Onion pancakes with vegetables and chilli sauce
Ingredients
Pumpkin
- 750g Jap pumpkin, peeled, cut into 1cm-thick pieces
- 2 tsp olive oil
- Salt & freshly ground black pepper
Sauce
- 1 400g can diced tomatoes
- 1/4 small red onion, finely chopped
- 1 tbsp drained capers, finely chopped
- 2 small fresh red chillies, deseeded, finely chopped
- 1/2 tsp caster sugar
- 1 bunch snake beans, topped, cut into 3cm lengths
Onion Pancakes
- 2 tsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 300g (2 cups) self-raising flour
- 500ml (2 cups) reduced-fat milk
- 2 eggs
- 2 egg whites
- 1/2 cup chopped fresh continental parsley
- Salt & freshly ground black pepper
Other
- Melted butter, to grease
Instructions
- 1
Preheat oven to 220°C.
- 2
To make the onion pancakes, heat the oil in a small saucepan over medium heat. Add the onion and garlic, and cook, stirring often, for 10 minutes or until the onion is soft. Stir in the coriander and turmeric, and cook for 30 seconds. Remove pan from heat and set aside.
10.5 min - 3
Sift the flour into a medium mixing bowl and make a well in the centre. Whisk the milk, eggs and egg whites together in a large jug. Add the milk mixture gradually to the flour, whisking until smooth. Stir in the onion mixture and half the parsley. Season well with salt and pepper. Cover and set aside for 30 minutes. Reserve remaining parsley.
30 min - 4
Meanwhile, combine pumpkin and oil in a bowl, season with salt and pepper, and toss to coat pumpkin. Spread pumpkin in a single layer on a baking tray and bake in preheated oven for 25 minutes or until golden and tender, turning pumpkin after 12 minutes. Remove from oven and set aside.
25 min - 5
While the pumpkin is cooking, combine the tomatoes, onion, capers, chillies and sugar in a medium saucepan and cook over medium-high heat, partially covered, stirring occasionally, for 5 minutes. Add the snake beans and cook, partially covered, stirring occasionally, for a further 5 minutes or until the beans are tender crisp and the sauce is slightly thick. Taste and season with salt and pepper and set aside.
10 min - 6
While the sauce is cooking, brush a non-stick frying pan very lightly with melted butter to grease, and heat over medium-low heat. Pour in 80ml (1/3 cup) of the pancake batter and cook for 2-3 minutes or until bubbles appear around the edge and the pancake is golden underneath. Turn the pancake over and cook for a further 1-2 minutes or until golden underneath. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with the remaining batter to make 12 pancakes.
3.5 min - 7
Place the pancakes on serving plates and top with the pumpkin. Spoon the bean mixture over the pumpkin, sprinkle with the reserved parsley and serve immediately.
