donna hay - - Quick Fix -


¹⁄³ cup (90g) tahini

250g frozen spinach, thawed and ex­cess liq­uid squeezed out 2 green onions (scal­lions), thinly sliced

2 cups (500ml) but­ter­milk

2 cups (300g) self-rais­ing (self-ris­ing) flour

¼ tea­spoon bak­ing pow­der

3 eggs sea salt and cracked black pep­per

2 ta­ble­spoons ex­tra vir­gin olive oil

Greek basil leaves, nat­u­ral Greek-style (thick) yo­ghurt,

hum­mus and su­mac, to serve

Place the chick­peas, tahini and spinach in a large bowl and crush the chick­peas with a fork. Add the onion, but­ter­milk, flour, bak­ing pow­der, eggs, salt and pep­per and mix to com­bine.

Heat half the oil in a large non-stick fry­ing pan over medium heat. Spoon ¼ cup of the mix­ture into the pan and cook for 3–4 min­utes each side or un­til golden and cooked through. Re­peat with re­main­ing oil and bat­ter. Top with basil, and serve with yo­ghurt, hum­mus and su­mac. MAKES 12.

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