Breakfast & Brunchdeliciouslyella
Chickpea & Potato Pancakes With Warm Veggie Salsa
These quick and easy potato pancakes were inspired by socca, a southern French unleavened pancake made from gram flour. This dinner is hearty, nourishing, full of protein and is conveniently made using just one pan.
👥 1 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
📝 Preparation Steps
1
Make the pancake batter by simply whisking together the gram flour, olive oil and salt with 60ml / 2 fl oz of water until combined and no lumps remain. Set aside.
gram flour2 ozolive oil1 teaspoon
2
Meanwhile, place a nonstick frying pan over medium heat and add a generous drizzle of olive oil. Add the potatoes and a pinch of a salt, and cook, stirring frequently, until the potatoes are golden brown and tender when pierced with a fork, about ⏱️ 10 minutes. Transfer to a plate.
olive oil1 teaspoonpotatoes2.6 oz
3
Return the frying pan to the heat, and heat a small drizzle of olive oil. Spoon in the pancake batter – you can make 2 medium pancakes or 1 large. Then sprinkle the cooked potato pieces on top. Cook, until golden brown on both sides, about ⏱️ 2 minutes per side. Add 1–2 more minutes if making 1 large pancake. Transfer to a serving plate.
olive oil1 teaspoon
4
Return the frying pan to the heat again, add another small drizzle of oil and add the onion, pepper, and tomatoes. Cook just until they are hot and juicy, about ⏱️ 3 minutes. Then stir in the spinach and cook until wilted, 1–⏱️ 2 minutes. Season to taste with salt and pepper.
5
To serve, spoon the warm veggie salsa on top of the potato pancakes and eat immediately.
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