CHICKPEA CREPES

MAKES 4 PREP 30 MINS COOK 25 MINS PER SERVE 1865kj

2 potatoes, 2cm chunks 2 tbsp vegetable oil 1 zucchini, diced 2 green onions, finely chopped 1 tbsp mild curry paste 2 tsp brown mustard seeds ½ cup chickpea flour ½ cup plain flour ¼ tsp bicarbonate of soda 1 ¼ cups water 1 tbsp vegetable oil 1 red capsicum, seeded, thinly sliced 1 green-skinned apple, finely sliced 1 celery stalk, finely sliced ¼ cup mango chutney 2 tbsp lime juice, extra wedges

1 Place potatoes in a saucepan, cover with cold water. Bring to boil, cook 6-8 minutes. Drain. 2 In a frying pan, heat oil on high. Fry potatoes and zucchini 4-5 minutes. Add onions, curry paste and seeds. Cook 2 minutes until toasted and sizzling. Keep warm. 3 In a bowl, combine flours and soda. Whisk in water until smooth. In a non-stick frying pan, heat 1 tsp oil on high. Pour one-quarter batter into pan, swirling to coat base and sides. Cook 2 minutes. Loosen edges with a palette knife, remove from pan and keep warm. Repeat to make four crepes. 4 Spread potato mixture down centre of each warm crepe. Top evenly with combined capsicum, apple and celery. Whisk chutney with juice. Spoon over salad mixture. Roll up to enclose. Cut in half to serve.