Chickpea Pancakes
with Cajun Chicken and Sweetcorn Salsa
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!
The quantities provided above are averages only.
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 war 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.
Ingredients
1
Echalion Shallot
4
British Chicken Thighs
1
Sour Cream
(Contains Milk)
1.5
Cajun Spice Mix
(Contains Mustard)
1
Lime
175
Gram Flour
1.5
Ground Coriander
1
Sweetcorn
1
Coriander
2
Vine Tomatoes
Baby Leaf Mix
Not included in your delivery
350
Water
Nutritional information
Utensils
Instructions
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.
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!
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.
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.
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).
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.
Transfer your pancake to a plate and cover with foil to keep warm, whilst you cook your other pancakes in the same way.
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.
