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Chickpea Pancakes

Chickpea Pancakes

with Cajun Chicken and Sweetcorn Salsa

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In honour of pancake day, Mimi has created these beautiful chickpea pancakes! They are egg and gluten free and are light and savoury. It is always best to have a test run with your first pancake, so we have given you extra batter to play with!

Tags:Extra spicy
Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

4 unit(s)

Chicken Thigh

1 pot(s)

Sour Cream

(ContainsMilk)

1.5 tsp

Cajun Style Spice Mix

1 unit(s)

Lime

175 grams

Gram Flour

1.5 tsp

Ground Coriander

1 tin(s)

Sweetcorn

1 bunch(es)

Coriander

2 unit(s)

Vine Tomatoes

Premium Baby Leaf Mix

Not included in your delivery

350 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3685 kJ
Energy (kcal)877 kcal
Fat37.0 g
of which saturates13.0 g
Carbohydrate74 g
of which sugars18.0 g
Protein36 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Grater
Knife
Large Bowl
Whisk
Bowl
Sieve
Frying Pan
Kitchen Paper
Spatula
Aluminum Foil
Plate
Instructionsarrow up iconarrow up icon
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1

Cut the shallot in half through the root, peel and then slice into thin half moon shapes. Cut the chicken thighs into 1cm wide strips and pop them on a baking tray with your shallot, half the sour cream and the cajun spice blend. Grate in half the lime zest. Season with salt and then mix well to make sure your chicken is coated. Leave to the side.

2

Put the gram flour in a bowl and add the ground coriander and a pinch of salt. Whisk in the water (amount specified in the ingredient list) and then leave to one side. This is your pancake batter!

3

Drain the sweetcorn in a sieve and rinse. Shake well and then pop in a bowl.Separate the coriander leaves from their stalks. Finely chop the stalks and add them to your pancake batter. Roughly chop the leaves and add them to your sweetcorn. Chop the tomato into 1cm chunks and add this to your sweetcorn.

4

Grate your remaining lime zest into your sweetcorn and then season with a pinch of salt. Add a glug of oil and mix well, keep to one side. Preheat your grill to its highest setting. Place your chicken under your grill for 12-15 mins. Turn half way through to make sure it cooks evenly. Tip: The chicken is cooked when it is no longer pink in the middle.

5

For the perfect pancake you need a hot pan. Add a splash of oil to a medium-sized frying pan (approx 20cm wide) over high heat. Pour exactly 75ml of batter into a measuring jug (this will be enough for one pancake. We've given you extra to practise with, but you need to make two per person).

6

Once the oil is hot, use kitchen paper to rub the excess oil away (your pan is still so be careful). Pour in your batter then quickly tilt your pan to ensure your batter covers the base of the frying pan. Cook for 1-2 mins, then flip and cook for a further minute. Both sides should be slightly golden brown and fluffy.

7

Transfer your pancake to a plate and cover with foil to keep warm, whilst you cook your other pancakes in the same way.

8

Place your chickpea pancakes, baby leaf mix, cajun chicken and sweetcorn salsa in the centre of the table. Start with a pancake, lay on some baby leaves, top with your cajun chicken and finish with your sweetcorn salsa and a dollop of sour cream.