Spinach pancakes filled with cottage cheese, avocado salad and chilli sauce

Super spinach pancakes

Name: Super spinach pancakes
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 ripe avocado; 350g ripe mixed-colour cherry tomatoes; 100g baby spinach; 3 spring onions; ½ a bunch of fresh coriander (15g); 1 lime; extra virgin olive oil; 1 large egg; 1 mug of self-raising flour; 1 mug of semi-skimmed milk; olive oil; 300g cottage cheese; hot chilli sauce

Avocado, tomato, cottage cheese, chilli & coriander

Vegetarian

25 mins

Not Too Tricky

serves 6

About the recipe

Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Enjoy!

nutrition per serving

Calories

17%

Fat

19%

Saturates

20%

Sugars

Salt

20%

Protein

27%

Carbs

16%

Fibre

of an adult’s reference intake

Recipe From

Veg

By Jamie Oliver

BUY THE BOOK

Ingredients

1 ripe avocado

350g ripe mixed-colour cherry tomatoes

100g baby spinach

3 spring onions

½ a bunch of fresh coriander (15g)

1 lime

extra virgin olive oil

1 large egg

1 mug of self-raising flour

1 mug of semi-skimmed milk

olive oil

300g cottage cheese

hot chilli sauce

Top Tip

Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit.

Method

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.
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.
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.

Instead of spinach you could use watercress, rocket, kale, or even a mixture of soft herbs, such as parsley, mint, basil or tarragon, whatever you like!
I’ve used cottage cheese here, but mozzarella, halloumi, or a crumbling of feta cheese would all be delicious, too.

Tags

Spinach Vegetable Pancakes Avocado Vegetarian Breakfast & brunch Entertaining Budget-friendly Veg cookbook Healthy Healthy breakfasts Healthy lunches Healthy dinners

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