SPINACH, AVOCADO AND SMOKED SALMON PANCAKES
Getting children to eat their greens can be a
challenge, but these spinach pancakes are always a big hit. In fact,
they’re great for hiding all kinds of
leafy vegetables.
Serves 2
Prep time: 10 minutes Cooking time: 20 minutes
INGREDIENTS
100g spinach 240ml milk
3 eggs
120g plain flour
1 red onion, sliced into rings
Juice of 1 lime
1½ tbsp butter 100g cream cheese 1 avocado, pitted, peeled and
diced
150g cold-smoked salmon 6 cherry tomatoes, quartered Handful of rocket leaves 3 dill sprigs, leaves only,
coarsely chopped Extra virgin olive oil
METHOD
hPurée the spinach and milk with a stick blender
or in a food processor. Mix in one of the eggs,
followed by the flour. Season with a pinch of salt.
Set the batter aside. hCombine the red onion and lime juice in a small
bowl. Let stand for 10 minutes before draining off the liquid. Set aside.
hMeanwhile, bring enough water to cover the
remaining two eggs to a boil in a small pot. Add the
eggs and cook for about 8 minutes, until hard-boiled.
Cool them under cold running water, then peel. Press them through a sieve using the back of a spoon.
Set aside. hMelt half of the butter in a medium frying pan over a medium-high heat and
swirl to evenly coat the pan. Pour half of the batter into the pan and cook until the bottom is golden brown,
2 to 3 minutes. Put a lid on after about 1 minute so the
top sets. Transfer th e pancake to a plate and keep warm. Repeat with the remaining butter
and batter. hSpread the pancakes with cream cheese and scatter on the avocado. Top with
the smoked salmon and tomato, followed by the marinated onion, rocket and dill. Drizzle with olive
oil and finish with a sprinkling of egg and freshly ground pepper.